and now for a recipe

Much less cranky post ahead!

Since I’ve been off dairy and eggs, I’ve had to get a little more creative about some of our meals. I didn’t realize how often we ate dairy until I couldn’t. Breakfast was particularly hard for me. Lately, I’ve been rotating between rice pudding and fruit or cream of wheat with dried fruit for breakfast. I just replace the cow’s milk with rice milk (and make sure not to add any additional sugar since it’s pretty sweet) or almond milk. Pretty tasty, really. Why I hated cream of wheat as a kid is beyond me. I love the stuff now!

Removing yogurt (eaten right out of the container because I’m lazy and my kids don’t like my favourite kind), cheese and crackers or pasta with egg and parmasean from my standards has meant that I’ve been reaching for fruits and veggies as snacks more frequently. I’ve also been eating more whole grains since I’ve been thinking more carefully about what I put in my mouth. I feel a lot better. I’ve finally starting to loose weight again. Hurray!

The other night my darling husband made supper. His stir fry’s are hands down WAAAAAY better than mine any day. Even our “culinarily challenged” daughter loved it!

T’s FAMOUS stir-fry*

1/2 large onion cut into strips
3-4 cloves of garlic, minced
1-2 TBSP fresh ginger, minced (or used 2-3 of those frozen cubes)
Various veggies (broccoli, carrot ribbons-cut them with a potato peeler, snow peas, bean sprouts, mixed peppers- thinly sliced, baby bok choy etc)
A protein such as chicken, beef or tofu- cut into thin strips (marinade with a few TBSP’s each of soy sauce and oyster sauce, a tsp each of fish sauce and 5-spice and a bit of demerara sugar to balance)
1/2 package thick rice noodles- cooked to package directions
1 TBSP oil

SAUCE

4 TBSP soy sauce
4 TBSP oyster sauce
2 tsp fish sauce
1/4 tsp cayenne (or to taste)

To start, marinade your meat for an hour (if you have time) in a zip lock bag. Next, mix the sauce ingredients. Taste, adjust and set aside (you might need to double the sauce depending on how much stir fry you are making). Now you are ready to cook! Heat the oil in a wok. Add half of the garlic and stir fry briefly. Add your marinated protein and stir fry until just cooked. Place in a dish and keep warm. Next add the rest of the garlic, onion and ginger to your wok. Stir fry for a couple of minutes being careful not to burn. Add your veggies, starting with the densest ones first. Once your veggies are almost cooked, add the protein back into the stir fry and combine. Move the stir fry to the sides of the wok to create a centre hole. Add about one cup of water (depending on the amount of veggies etc. you have) and then your pre-mixed sauce. Let it come to a boil and then add 1 TBSP cornstarch that has been dissolved in a bit of cold water (you might need a bit more, depending on how much water you added). Once the sauce is thick and bubbling add your cooked rice noodles right in the middle of it and then mix everything really well.

This was so good we all went back for seconds and then I ate lunch early the next day so I could eat the leftovers!

*The title is for my MIL

test Filed under Recipes |