“Cultivating the art of a well lived life…naturally"

Asian Stir Fry With Gluten-Free Pasta

stirfry

By Nancy Smorch

As promised on Instagram last week, is the recipe for a really easy Asian Stir Fry.  I made it for the first time a week ago and I’ve made it four times since!  That tells you one of two things:  either I’ve gone completely brain dead in terms of coming up with ideas for meals, OR this recipe rocks!

Although, admittedly, one of the nights I was lacking in meal-planning creativity, the remaining nights I made this stir fry, it was per request of my family - ‘cause it’s just that good.

The fun thing about this recipe (and which adds a little variety) is that although the sauce part of the recipe stays the same, you can add and switch out what you choose to put in with the sauce.  So if your family isn’t paying too much attention, they may think the same basic recipe is two totally different meals.

As an example, one night I made this recipe using mushrooms, red peppers, onions, cabbage, and some leftover pulled pork.  Then another night I used tofu, broccoli, purple cabbage, brussels sprouts, and onions, giving it a totally different feel.

Use your own imagination and tailor the recipe to your tastes and whatever you feel like that particular night!

At any rate, here’s the basic recipe:

Ingredients:

1/3 cup orange juice

1/4 cup tamari soy sauce (gluten free)

1 to 2 tsp. chopped fresh ginger

3 gloves garlic, chopped

3 Tbsp. honey

3 tsp. sesame oil

2 Tbsp. corn starch

Whisk all of the ingredients together in a bowl.  Add to the sauteed vegetables when they are almost done.

Here’s what I used for the vegetables:

1 bunch broccoli, chopped

1 large onion, chopped

1 red pepper sliced long and thin

2 cups purple cabbage sliced thin

2 cups brussels sprouts cut in half or fourths

I sauteed the vegetables in olive oil until done to desired tenderness, adding the sauce when almost complete.

I then cooked some pasta according to the package.  I used one package of Farmo spaghetti pasta (as it’s made in Italy from corn with no gluten), and added it to the vegetables and sauce and tossed everything together for a couple of minutes to make sure everything was coated nicely with the sauce.

Sometimes I have some sauce leftover for another meal or snack, and sometimes I end up using it all.  It just depends on how many vegetables and pasta I use.

Other options to add:

Organic extra firm tofu, chopped into small squares

Zucchini

Chicken

Pulled pork

Mushrooms

Cauliflower