I love Asian sir-fry dishes. With all the veggies, textures and foods cut up into different shapes you can’t go wrong. Unfortunately most places, even sushi, are not aware of gluten allergies. One of the main culprits for gluten with this type of food is soy sauce. Soy sauce has wheat in it, and although I love it even the gluten free version is quite high in sodium. I have found a beautiful alternative that tastes awesome: coconut amnions.
Any-hoo, let’s get down to business.
Coconut oil- 2-4TBSP
Radishes – 1 cup sliced
Green onion- 1/4 cup sliced
Sunflower seeds- 1/4-1/8 cup raw
Red cabbage-2 cups chopped
Mushrooms- 1 cup sliced
Broccoli- 1-2 cups chopped
Garbanzo beans- 1/2 can or 2 cups soaked
Egg plant- 2 cups chopped
Coconut aminos- to taste
Salt / garlic salt- to taste
Pepper- to taste
Peanuts raw- about 1/8th cup crushed
Dried edamame- about 1 cup
More garlic salt
Coconut milk 3 big scoops of non liquid- just the cream stuff
Fish* (not vegan)
Coconut oil, radishes green onions, sunflower seeds, garlic and red cabbage to the pan.
Once slightly browned add all the other ingredients to warm up and slightly cook. Cook until all the ingredients are hot and cooked through. Taste test and keep adding coconut aminos until desired soy taste comes through.
Then whip all the sauce ingredients in a magic bullet or a blender. It should make a creamy almost mayonnaise like taste and consistency.
Serve the stir-fry in a bowl topped with the sauce as well as dried edamame and crushed peanuts. We are fish eaters and added some but you do not have to!