By Fredrica Syren:
Maybe you have made a New Year’s Resolution to eat better this year. It’s a very common resolution and, personally, I think it’s a great one. But, just because you want to eat better does not mean you have to eat flavorless, boring food. Vegetables can taste amazing. The secret is in the sauce or spices. Many years ago, when I did not eat as healthfully, I would turn up my nose at stir-fry. I would think, “Just veggies? How good can that be?!” Today, we stir-fry at least once a week. My kids love it and, yes, I do, too.
- 2 tsp. sesame oil
- 2-3 Tbsp. Bragg’s liquid aminos or gluten free soy sauce such as tamari
- 2 tsp. fresh ginger, grated
- 2 garlic cloves, grated
- 1 Tbsp. lime juice
- ¼ cup water
- 3 Tbsp. honey
- 1 Tbsp. cornstarch
Mix everything together.
- 2 cups cooked whole wheat noodles
- ½ small yellow onion, chopped
- 1 Tbsp. coconut oil
- 5 mushrooms cut into quarters
- ½ cup cup sugar snap peas, tops and ends cut off
- 1 carrot, peeled and grated
- ½ cup red pepper
- ½ cup cabbage, chopped
- ½ cup raw cashews, chopped
Heat oil in a wok on medium/high heat. Cook vegetables for 5-8 minutes. Add sauce and simmer on low heat for 5 minutes. Toss whole wheat noodles with the stir-fried vegetables in the wok. Sprinkle cashews over right before serving.