Saturday, April 30, 2011

Stir Fry with Spicy Ginger, Pineapple, and Tomato Sauce

Prep time: 10 mins
Cook time: 30 mins
Serves 4

Helpful advice:
Prep work- cut veggies, marinade protein, boil water for rice
First- start sauce, start oil and seasons on wok, add rice to boiling water, start baking or bbq'ing protein
Next step- add dense veg to wok, add thickner to sauce, check and rotate protien
To Finish- Add less dense veggies with a "cover" over to "steam" for last part, Cover protien with sauce for last 5 mins of cooking, stir rice and sauce, taste!

Stir Fry Ingredients:
Broccoli, bok choy, carrot, bell pepper, onion, zuchinnis, pineapple ect...

Directions for Stir fry:
Coat large frying pan or wok with sesame oil at medium high temp.
Add minced garlic and ginger and other seasonings such as salt
Add in denser veggies like carrot, zuchinnis, onions and let saute til slightly soft then;
Add in rest of veggies (dense to less dense) until steaming hot and slightly fried, crisp but not overcooked.
 I like my veggies more crispy, they are healthier as well, and less nutrients are cooked out, when still "living"
Sauce Ingredients:
1/2 cup diced Pineapple
1 whole tomato
1/4 + tsp cayenne (to taste)
1/4 c. soy sauce
1/4 c. water
1/8 c. rice vinegar
1/4 tsp. thickening agent like arrowroot or cornstarch
ground ginger to taste

Directions for sauce:
Mix all ingredients into saucepan and cook on med/ low while preparing stir fry veggies, stir often, if too thick add more water, add more cayenne if you have a spice for life.
Optional Protien- Marinated Tempeh or Chicken:
Marinade: Tamari, rice vineager, pineapple juice, sesame oil and seeds, and cayenne pepper.
Bake or grill strips of marinated chicken or tempeh on shish-ka-bob sticks 

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