MAKING A RAW STIR-FRY
First of all I want to tell you that I spilled some liquid on my laptop keyboard so now I cannot use some of the keys, which is a real drag. I can no longer use the last letter of the alphabet (the one after “Y”) and I cannot use a question mark or the diagonal line used in fractions. You will notice these missing in this post and future ones. I will replace the last letter of the alphabet with the letter “s” and if I ask a question – well – there will be no question mark after the question. I also do not have a delete key now or up and down arrows but there are ways to work around those. Ahhh…one little mistake is causing so many problems!
In this post I want to pass on a delicious recipe I made the other day. The recipe is for a Raw Stir-Fry with a great tasting sauce.
- Shredded cabbage (I used savoy cabbage)
- Mung bean sprouts
- Bell pepper
- Shredded carrots
- Leek or green onion
- Black sesame seeds
The amounts of each will vary – if you are going to make enough for 1 salad or more. It doesn’t really matter the mix or how much of each. It is up to you.
STIR-FRY SAUCE (makes about a quarter cup)
- 3 Tbsp Olive oil
- 2 tsp Braggs liquid aminos
- 1 Tbsp + 1 tsp Apple cider vinegar
- 2.5 tsp Agave
- 1 Tbsp finely chopped fresh ginger
- .25 tsp Chilli flakes
Pour dressing ingredients into a small blender and blend. Or mix by hand but then I suggest grating ginger if you are going to mix this by hand.
This can be a very fast meal if you have veggies already cut up and in storage container in your fridge. I do this on Sunday so that for the week I have a bunch of clean, chopped veggies ready for me to make into a whole lot of delicious recipes. I highly suggest it.