Tuesday, August 13, 2013

Our Family's Favorite Asian Stir Fry and Millet Fried Rice

I make this recipe and then we eat on it for a couple of days. Its a lot of work, but really delicious and healthy. To make the second dinner more exciting, we sometimes serve with potstickers from the store :) This is one of our all-time favorite meals

Millet fried rice is similar to Heidi Swanson's recipe in Supernatural Everyday Cooking and can be found online here:

1 1/2 c millet
3 c water

2 carrots

2 eggs, beaten with a fork

4 oz (1/2 package) frozen peas

1 T toasted sesame oil
3/4 in piece fresh ginger, peeled
4 cloves garlic
2 T nama shoyu sauce (gluten free tamari sauce) or liquid aminos or potsticker sauce

2 c sliced green onion

Combine millet and water in large pan. Bring to a boil, then turn down to a simmer. Cook 20-25 minutes.

Use a vegetable grater to cut carrots into matchsticks (or use knife).

Combine the sesame oil, ginger, garlic, and nama shoyu in a small cuisinart or blender and blend until smooth (if you don't have a cuisinart or blender,  slice the ginger and garlic very thinly and add all sauce ingredients straight into the pan).

Scramble the eggs over medium-high heat, then combine the carrots and peas and millet in the pan. Add sauce and green onions and serve!

Favorite Asian Stir Fry with Delicious Garlic Ginger Sauce

1 yellow onion
2 small or 1 medium eggplant
1-2 red, yellow, or orange bell peppers
1/2 c green beans, cut into 2 inch length pieces
2-3 heads broccoli
2 carrots, cut into matchsticks
can of bamboo shoots or water chestnuts
3 small zucchini
3 baby bok choy (or use 1/2 a large head of bok choy)

3 T fresh ground creamy peanut butter (no sugar or salt added)
2 1/2 T Rice Wine Vinegar
3 T Nama Shoyu (gluten free tamari) or Liquid Aminos
1 T Brown Sugar
4 cloves garlic, cut into thirds
1 inch piece fresh ginger, chopped into pieces
2 T Dr. Fuhrman's Vegizest (no salt seasoning) -- omit if you don't have it
1 tsp cornstarch
*If you want a kick, you can add cayenne pepper

1 head romaine lettuce, chopped
2 T chopped raw cashews

Put all sauce ingredients in cuisinart and blend until smooth.

Combine all vegetable ingredients except for baby bok choy in a large pot (or wok) with 1/2 c water or just enough so it doesn't burn. Cook for 5 minutes on med-high heat, then add baby bok choy and sauce and cook until thickened (about 5 minutes) don't overcook!

Serve stir fry over a bed or romaine and millet fried rice (or just use short grain brown rice) and top with cashews. 

1 comment:

  1. Is it easy to make a fried rice recipe? I want to know also on how to perfectly make this because I think this is very delicious, add some stir fried chicken on it and I'm sure this will be a perfect combination.