recipe to make a big vegetable stir fry. Stir fries are great, because you can pack them full of vegetables like cabbage, mushrooms, carrots, turnips, bean sprouts, onions, and more. I mixed in some brown rice noodles to make this a one pot dinner. Since I used brown rice noodles this dish is gluten free, but soba or buckwheat noodles would work great too.
This dish honestly doesn't take too long to prepare. Your health is important, so spend a little extra time preparing your food. You won't regret it.
Adapted from The Food Matters Cookbook
1/2 lb brown rice noodles
2 tbsp sesame seeds
1.5 oranges, zest and juiced
2 tbsp tamari
1 tsp honey
2 tbsp sesame oil
2 spring onions, sliced thinly
1 container mung bean sprouts
2 carrots, grated
1/2 turnip, grated
1 tbsp fresh ginger, grated2 garlic cloves, minced
6-8 mushrooms, sliced thinly
1/4 of savoy cabbage, sliced
1/4 c cilantro
Cook brown rice noodles according to the package. When cooked, drain, and put into a large serving bowl.
Heat sauté pan over medium. Add sesame seeds, cooking until toasted. Set aside.
Mix orange zest, orange juice, 1.5 tablespoon of tamari, and honey in a small dish. Heat a tablespoon of sesame oil over medium heat. Add the sprouts and half of the spring onions, cooking until lightly browned, about 3 minutes. Then add the grated carrot and turnip, stirring well. Add the ginger and half of the garlic, cooking until fragrant. Now mix in the orange sauce. Cook for a few minutes, until the sauce thickens. Remove from heat and pour over the noodles. Mix well.
Heat the remaining sesame oil over medium heat. Add the remainder of the spring onions and the mushrooms to the pan. Add the remaining tamari to the pan. Cook for about 5 minutes or until the mushrooms are cooked down. Now add the cabbage, stir, and cook until wilted. Remove from heat, mix into the noodles, and sprinkle with cilantro and sesame seeds. Enjoy!