BETH'S BASIC STIR-FRY RECIPE
Because they are so easy and quick, comfort food recipes for stir fry are on our menu most weeks. This is my basic stir fry recipe.
Meat: Shrimp is a favorite or buy cubes of chicken, beef or pork or cut a larger meat selection into cubes or small pieces. (You can soak the meats in a marinade of your choice while you slice the vegetables & begin cooking them.)
Comfort foods do not require meat! Eliminate the meat if you are vegetarian, and create vegetarian comfort food recipes. (You can share them with us by using the form at the bottom.)
Tip #1 - Cut the tails off of shrimp while they are still frozen. No need to thaw before cooking.Vegetables:
Garlic - I always cut a large garlic bud into tiny pieces, and saute it with the rest of the stir fry vegetable.Onions - I always use one or two onions. I like to slice the onion so that it separates into onion rings as it fries; but another option is to cut the onion into small pieces.
Peppers - One Green, red or yellow. I usually use peppers for the color as well as the taste. I like to slice thin strips lengthwise. Alternatively cut the peppers into small squares.
Celery - I often add one long celery stick sliced in 1/8 to 1/4 inch pieces.
Zucchini Squash (and/or Summer Squash aka Yellow Squash) - I usually slice one zucchini. Zucchinis saute easily and retain their color and shape without becoming mushy unless greatly overcooked!
Sweet Potato (or Yam) - I sometimes add small pieces of sweet potato.
Cauliflower (or broccoli) - I sometimes break up the heads into small flowerlets and add when the other vegetables and meats are almost done.
Fruits - Fresh or unsweetened canned pineapple or apple slices add a pleasing sweetness to a chicken, shrimp or pork stir fry. Raisins are good with beef.
Mushrooms - I used to love mushrooms, but mushrooms are fungi and not recommended for a Candida Diet.
I cook the vegetables about half way and then add the shrimp or bite size pieces of meat.
Tip #2 - Add curry and coconut milk just before serving your stir fry to create a delicious sauce. Thicken with Xanthan Gum instead of flour or cornstarch.*Thai Kitchen produces a gluten free Green or Red Curry Paste, but start with just a pinch. It gets HOT fast.
Stir fry your choice of meat until fully cooked (shrimp only needs 3 - 5 minutes - Meats cut in small pieces will not need much more).
Stir fry vegetables to an al dente stage (crisp cooked - not wilted).
Place 1/8 +/- Thai curry in a shallow dish
& gradually mix a small amount of coconut milk or juice into the curry until well mixed (orange and white grape are two I use).
Then add the mixture to the stir fry with enough additional coconut milk to create a sauce.
Repeat the process with 1 teaspoon+/- xanthan gum (or corn starch). Cook with moderate heat (medium to low) until the sauce has thickened.
(The amount of curry, coconut milk and xanthan gum will depend on the amount of vegetables and meat you have stir fried.)
Serve over brown or wild rice for the most nutritional value. Occasionally I cook Jasmin or Basmati Rice as a special treat.
Follow this link for a sampling of the 40,000 varieties world wide! Comfort food recipes for stew or stir fry are usually served with rice. It's fun to experiment with different types of rice.
*Corn is reported to be universally contaminated with fungus, so I avoid corn products.