Half Raw Veggies, Full On Taste

You know I love stir-fry.  Who doesn’t?  Quick, easy, adaptable, and even most kids will eat it – even though you can hide all manner of vegetables in there ;-).

It was fully my intention on a recent evening to make a Raw Pad Thai c/o Julie Daniluk (Meals That Heal Inflammation).  It’s really delicious but I got started late and forgot scallions, and, well…. in true Sis sister fashion I sort of made something different with what I had.   Usually these forays into the land of scrappy / adapty cooking are good enough, but this was truly amazing… if I do say so myself.   Oh wait!  Mr. Bigg Sis and Very Amusing and Not Yet Snide 13 year old boy also thought it was amazing.  Having just eaten some leftover for lunch, I thought I’d share it with you!

So what’s with the half raw?  Well, I like the idea of using raw zucchini for the noodles in the Julie Daniluk recipe, but I didn’t feel like doing the prep work.  In addition I had some broccoli stems to get rid of and my favorite way to do that is to cut off the too tough parts, shred it in the food processor and add it to stir fry.  The sauce is what rules here.  It is easier than the original and puts the garlic in with the stir fried veggies.  I’m not a huge fan of raw garlic.

Half-Raw Stir Fry

Cook rice of your liking – I used black rice for this

Stir Fry:
1/2 – 1 Tbsp sesame oil
2 cloves garlic, minced or mashed
broccoli stems or florets (or both) if using stems, shred in food processor
3 – 4 carrots (I shred mine in processor – so easy!!)
1 very small head red cabbage (or half of a larger) also shredded
4 small zucchini (also shredded)
A handful of pineapple chunks if you have it and like it!

Heat oil and garlic until garlic becomes fragrant.
Add broccoli and carrots and stir fry for about 4 minutes
Turn off heat and add zucchini and red cabbage (and optional pineapple).

20140619_175525-001

 

 

Sauce: (adapted from Julie Daniluk’s Raw Pad Thai
6 Tbsp tahini
1 Tbsp rice vinegar
2 Tbsp Braggs or soy sauce
1 Tbsp honey
Juice of 1 lime
2-3 tsp grated ginger

Mix all together.  It will be thick.  If you prefer a thinner sauce you can water it down with a little water.

Serve rice with veggies and let each person daub some sauce on top.

Some might like a plate (with some roasted green beans on the side):

20140619_180518

And some might like a bowl (with roasted green beans on the side):

20140619_180523

And one can eat as is, or mix in one’s preferred amount of sauce.

20140619_180528  Because of the raw zucchini and red cabbage it will not keep for a long time as a leftover.  I just had some 2 days after the fact and the zucchini was decidedly less cheerful, although still tasty.

If you are interested in more raw veggie dishes, check out Little Sis’ amazing raw, dairy free, gluten free Italian offerings

Bok Choy & Ginger and Broccoli – Oh My!

One of the staples around here is stir fry.  It comes out a little different each time because my approach is similar to that of refrigerator soup.  Refrigerator soup is when you have a carcass with which to make soup and you add whatever happens to be in the refrigerator (or pantry) that has any business at all being in soup.  So my stir fry is usually refrigerator / garden stir fry.

I always start with some heat tolerant oil like safflower and sesame oil mixed together to which I add pressed garlic, fresh ginger and something from the allium family such as spring onions, leek, shallot, or onion.  Fresh ginger is very different from dried and it tastes great, but it is very time consuming to prepare.  Unless, that is, you use the Biggest Bro method.  That is the same Biggest Bro who used to sneeze on his french fries so nobody would swipe them, but he cooks well and this is an awesome way to include fresh ginger – no bodily fluids involved.  Buy your fresh ginger in the produce department – usually in the ‘odd, exotic or international’ section.  Freeze your fresh ginger.  No need to wrap it or put it in a covered container, just stick that gnarly old thang in the freezer.  Then when you want some you just grate it with a fine grater.  Couldn’t be easier and still tastes great.  For especially easy grating, I suggest the microplane that I received from Step Mother.  She does NOT sneeze on her french fries, is an awesome cook and has some of the coolest, simple gadgets around.  This is one of them.

Image

That is the uncovered tub I keep the ginger in because I did find I was having trouble finding it in the morass of nuts, flours and leftovers in my freezer.  A microplane is a lot more expensive than your average grater (14.95 at Amazon) but it is unbelievably effective for this and lemons, parmesan, and other items needing grating.

Image

Anyhow, back to the refrigerator / garden stir fry.

I had some swiss chard, some bok choy, and some beet greens in the garden, but not enough of any one of them for a single ingredient.  So I took what I had of each.  Here’s my bok choy.

I also had some broccoli stems in the frig that I was saving for this or for broccoli cheese soup.  Leeks purchased today (the garden leeks are coming….) in a group of 4, one ought to do it, saving the tops in the freezer to put in stock.

Now broccoli stems are a challenge.  You can buy broccoli slaw in a package at the grocery (expensive but yummy) or you can shred your own with a little work.  First, cut off anything downright objectionable, then use a vegetable peeler to take the outermost layer off.

Image

Then grate starting at the big end.

Image

You will find that as you grate a tougher outer layer starts to hang on and doesn’t grate well.  Just stop now and again, peel it off and continue grating.

Image

When you are done you will have a pile o’ shredded extremely healthy vegetable matter that goes un-noticed by broc-o-phobes.

Image

Once you’ve cooked your oil, garlic, ginger and allium throw in your greens cut into pieces, your broccoli slaw….

Image

And whatever else (or any substitution) currently hanging around in your refrigerator like carrots, or peppers.  Oh look!  I have some snap peas!  Toss em in there.  I have tofu as well!  Cube it – and toss it in.  (Alternately you can cube and saute tofu first to make it a little crunchy or seasoned but this takes longer and makes the whole thing seem more planned.)  I love to add some canned pineapple and some Bragg’s liquid aminos which I substitute for soy sauce.

Image

I’m getting hungry.  Better finish this post and go make a kale smoothie as my boy will be home from school any minute.  Lest you be fooled that I am truly reckless and carefree, this recipe does not vary too much except for the vegetables.  And last but not least I add peanuts on top.

Image

Sorry the picture is a bit fuzzy but I can’t take another one because I ate it.  And it was very tasty too.  Have fun with the simple, fast and healthy varieties of stir fry you can make and tell us about your favorite combos!