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Who doesn’t love a good stir fry?? Well, other than Mr. M. But more on that later. I’m always up for some soy sauce and broccoli over rice and finally found the perfect combination of fresh ingredients. Finally. As in, I stir fry once a week for three weeks, then take a break for a couple and start again.
We invited a friend of ours over for dinner at the beginning of Lent. I knew he was doing the Daniel Fast so I wanted to cook something accordingly. I went to daniel-fast.com and was happy to find a few main course dishes. I actually made cauliflower curry stew that night, but the moment I saw ginger listed in the stir fry I knew I had to try it too. The original recipe calls for a lot of vegetables. I highly recommend using a wok. It worked out alright in my frying pan, but things got a bit messy! Everything but the water chestnuts and peas were included, though the greens and beans can be left out if you want to keep it easy.
Garlic, ginger, and green onions sauteeing...the most mouth-watering aroma!
Ginger and I are long-time friends. We go way back to the day I decided natural living is for me. I’m going to dedicate a post to that day because it transformed my entire way of thinking and lead me to a much healthier life. Now that my friend ginger has made it into cooking…whoa. Such an incredibly fresh flavor!
But the surprising pièce de résistance? Almonds!! We, like ginger, are good buddies. And again, my little friend took cooking to a whole new level. The final texture is perfection!
Serve it over brown rice. Or brown Texmati, still my rice of choice. Make it for dinner tonight, it will change your life!*
Mr. M: I just don’t like stir fry.
Little V: Can I have peanut butter jelly bread?
Baby D: pppppfffffffbbllllpppppp
Boo to them.
*Okay, so it won’t change your life. Make it anyway.