Recipe: Asian Inspired Stirfry

Is it just me, or is time passing by really quickly? I can’t believe that we’re almost in the middle of May! I feel like I blinked and the year is nearly half over. But, a lot of great things have been accomplished so far this year (like going to Florida for a work conference, making it through my first Bikram class after a hiatus for more than a year, and finding an awesome room mate) so really, there’s no need for me to complain.

The only real thing I have to complain about are my allergies. Those damn dandelions that grow on every inch of land in my neighbourhood are dying and thus, their white little fluffiness is flying around everywhere. Granted, since I’ve started eating better they aren’t as severe as before. Still, I wake up in the morning feeling groggy and exhausted. Sometimes it takes me a minute to remember whether or not I went out drinking the night before or not. Yeah, it’s that bad.

Today’s post isn’t about allergies or amazing trips to Florida, it’s about making a kick-ass stir fry! Last week, I shared with you a recipe for a Thai inspired stir fry and this week, I’m raising the bar with this little diddy,  an Asian inspired stir fry with homemade tereyaki sauce. You’re welcome!

Maybe even hearing the word “home made” is making you cringe. Are you conjuring up images of an old 1950’s house wife slaving away in her kitchen for hours? Don’t. This recipe is super easy and super delicious. Not only that, but you know exactly what you’re putting into your sauce.

Ginger is key for this recipe. It adds a bit of heat and just enough zing to make your mouth water for more. You can even use it as  marinade for chicken or beef. I wish I thought of that before! But it’s still amazing either way.

Ingredients – The Sauce:

  • 1/4 cup of Bragg’s Liquid Aminos
  • 1/8 cup of apple cider vinegar
  • 1/4″ piece of fresh ginger, peeled and minced (or grated)
  • 3 tbsp of agave or honey
  • 1 to 2 cloves of garlic, minced
  • 1/4 cup of water
  • 1 tsp of corn starch

Method:

Combine all of the ingredients, except for the cornstarch, in a small sauce pan.

Cook on medium heat and stir rapidly with a whisk until the mixture has boiled (about 3 minutes or so).

Then, add the cornstarch and mix it in until the liquid thickens. Voila, done!

This was so simple, it wasn’t even funny. Or was it?

Add to your stir fry or use as a marinade for meats.

For my stir fry, I used water chestnuts, carrots, broccoli, green onion and chilli flakes to add some heat. I had some leftover quinoa so I mixed that in with my stir fry. Delicious!

Enjoy!

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Recipe: Quinoa Patties

Looking for a way to add other grains into your diet? If you’re getting bored of rice, mix things up with quinoa (pronounced KEEN-WAH).

Some quick facts about this super grain:

  • An amino acid-rich protein (a complete protein suitable for vegans) considered to be a grain but actually part of the the leafy green family, like spinach or swiss chard (WHO KNEW?)
  • Contains the high levels of the amino lysine, essential for tissue growth and repair. Lysine is also used to treat cold sores.
  • Great source of maganese, magnesium, folate and phosporus making it useful in combatting migrains, diabetes and atherosclerosis

Did you know that you can purchase quinoa all year round? Find it at either at your local health food store or in the health food section of your grocery store.

This week, I wanted to make something different but not too complicated. With a little digging on the interwebs, I found this recipe.

This was simple enough and one of the only quinoa patty recipes I’ve found that doesn’t require me to purchase a dehydrator (more on that later).

*** I made mine bite sized. Though it took a little bit more time to cook, it was TOTALLY worth it.

I really like their ideas on what to pair it with.  Another treat would be goat cheese, with sliced roasted beets on top. Or avocado with a slice of tomato and some salt and pepper. Or, have it with salad and/or soup. That’s usually my fail safe option. Or you can cut up the patty and put directly on your salad or in a pita or tortilla.  I had a couple for breakfast this morning with my Vega shake. So many options!

Ingredients:

  • 1 cup quinoa, rinsed (organic if possible)
  • 2 cups water or broth
  • 2 eggs, lightly beaten
  • 1/4 cup onion, finely diced
  • 1 clove garlic, chopped
  • 1/4 cup flour (I like to use rice flour)
  • 1/4 cup parmigiano reggiano (parmesan), grated
  • salt and pepper to taste
  • oil for frying (olive, coconut, saffoil, grapeseed…)
* I also added some chili powder to spice it up a bit. Feel free to add any spices that you prefer!

Method

Simmer the quinoa in the water for approximately 15 minutes. By then , the liquid should be absorbed and the quinoa should be tender. When it has finsihed cooking, let it cool for a bit.

Mix the cooked quinoa with the eggs, onion, garlic, flour, parmesan, salt and pepper, adding more flour if required.

Here's the quinoa mixed with all of the ingredients.

Heat the oil in a pan over medium heat.

Spoon the mixture into the pan and form patties of any size that you desire and cook until golden brown on both sides, about 2-4 minutes per side.

The bite sized patties frying in the pan...they smelled SO good!

Set aside on paper towels to drain.

The first few that I made...I must have ate about 5 of them, you know...to make sure they came out alright 😉

 
 
 
 
Here they are, the finished product, served on top of my spinach salad!
 
 
 
 
 

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Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Enjoy!

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Tell us, how do you prepare your quinoa? What is your favourite dish?

Up next…spicing it up with spices!