Chicken Stir Fry (recipe)

We love vegetables. In fact, we love tons of vegetables. This stir fry nearly fell out of the wok it was so loaded with lovely vegetables. This is what we made tonight using the Coconut Aminos version of no-soy sauce.

1-1/2 - 2 pounds of chicken breast sliced into strips

2-4 tablespoons coconut aminos

2 teaspoons fresh lemon juice

4 tablespoons cooking oil

2 teaspoons fresh minced ginger

1/2 teaspoon sesame oil

1/2 teaspoon fresh ground pepper

3-4 tablespoons fish sauce (anchovies water and salt, primarily)

2 red bells peppers sliced

2 green bell peppers sliced

1 or 2 shitake mushrooms sliced

2 small zucchini very thinly sliced

1 8 ounce can of bamboo shoots strained

1 8 ounce can of water chestnuts strained

Place coconut aminos and lemon juice in with sliced raw chicken and cover and refrigerate for an hour or more to marinate. Use a wok. When the chicken is marinated, heat cooking oil over medium high heat, and sauté the ginger just until soft and then throw in the chicken over higher heat with its marinade sauce. Keep it moving, it cooks quickly! Cook for only 3-5 minutes, then put in the fish sauce, the pepper, and the sesame oil. Stir for another 30 seconds then add all the vegetables and stir fry for another 3 or 4 minutes until vegetables are still crispy but infused with the sauce. Remove from heat.

Serve with Jasmine rice for a great low sulfur Chinese stir fry dish.

Namaste,

~Miriam

Sweet & Salty Eggplant (recipe)

Before I couldn't eat sulfur, I made this incredible delicious eggplant miso that was sweet and salty and good by itself, or on salads, hot or cold, even in a sandwich. The texture and the flavors made it taste it feel a bit like meat. So here is my sulfur-free version, and it's great on salads, or with ground beef and pasta at lunch.

Sweet & Salty Eggplant

1/8 cup pine nuts

1 large eggplant, peeled and cut into 1/2" cubes

1 scant Tbsp sugar

1 inch finely chopped fresh ginger OR 1/2 tsp ground ginger

2 tsp salt

2 tsp sesame oil

2 tsp rice vinegar

fresh ground pepper to taste

In a heavy medium pan, heated over med low heat, dry roast the pine nuts until just lightly brown and fragrant. Add sesame oil and turn heat up to medium, then add the cubed eggplant, sugar, ginger and salt and saute until eggplant begins to become tender (about 5-7 minutes), then add the vinegar and pepper to taste and saute for another few minutes until the eggplant is cooked through. Remove from heat and serve over rice or noodles while warm. Refrigerate leftovers and use them on salads and as an addition to other dishes.

Mange!

~Miriam

© 2012, Miriam Mason