This year I'm making a few small changes in my diet...I am eliminating all oils from my diet... Yes all oils, including coconut and olive oil ! and believe me YOU won't miss them, but your arteries will!
I no longer think of it as a Vegan diet..
But a " Whole Foods, Plant Based Diet"
so to start off the New Year with an all new recipe....Here goes...
12/30/2013
Udon Noodle Stir-Fry
Ingredients:
1 Medium onion, peeled and sliced into 1/4 " slices
1/2 small head of cabbage, sliced into 1/4" slices
1 large carrot, shredded
1/2 cup Asian sauce ** recipe
1 pound package of Udon noodles-cooked according to package directions, drained
2 cups shiitake mushrooms, stems removed and sliced
6 scallions, sliced into 1/2 " pieces
Heat a large skillet over high heat. Add the onion and stir-fry for 2-3 minutes, the onion will begin to carmelize. Add water 1-2 Tbsp of water to prevent from sticking. Add the cabbage and carrot and stir fry till tender, adding water 1-2 Tbsp at a time, as not to steam the veggies. Add the cooked noodles and Asian Sauce and stir to coat. Add scallions and serve.
Asian Sauce
1/4 cup Tamari
1/4 cup vegetable stock
2 tsp minced ginger
2 cloves garlic, minced
1/4 cup Raw Agave
2 tsp, organic cornstarh
1 Jalepeno pepper, minced
Combine all ingredients in a medium pan and cook over medium heat until thickened, about 5 minutes. Stores for approx 1 week.
This recipe is adapted from Forks over Knives, The Cookbook
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