Veggie Stir Fry w/ Carrot Ginger Tamari Sauce

   Although I adore this Vegan Pad Thai recipe I made recently, it looks like this veggie stir fry may be my new superstar on the meal time scene! I am a big fan of these brown rice noodles as well, since not only are they gluten free, but they are super easy to make.

    A great alternative they may be to regular wheat products, I still try to keep all pasta, gluten free or not, to a minimum. The truth be told, brown rice has a few shady back alley dealings in its origin as well. Brown rice can contain arsenic due to the natural occurrence of arsenic in the soil where it is grown, or from the pesticides used on the crop itself. So although the FDA sets limits on the acceptable allowance for arsenic in some foods, I prefer to indulge in brown rice products occasionally, and not all the time. Better safe than sorry my friends.


   Let that not scare you though, as this recipe is loaded with great cruciferous vegetables and an all natural sauce that helps to offset any threat of arsenic those noodles may contain. Cruciferous vegetables, such as red cabbage, are linked to reducing cancer risk, cardiovascular diseases, and help fight inflammation. When you stir fry these veggies, make sure to use a green alternative non-stick wok like the one I use from Green Pan. It will ensure that not only are you not releasing harmful chemicals into your food, but will allow you to lower the amount of oil you use at the same time. I prefer to keep the veggies crunchy by cooking them for a short period of time as it helps to retain the flavor and nutrient content of the vegetables.

Recipe:

Noodles:

1 package Brown Rice Noodles
2 organic carrot stalks, sliced thinly
2 organic celery stalks, sliced thinly
1/8 head red cabbage, chopped finely
1 shallot, diced
1 Tbsp extra virgin cold pressed sesame oil
1 Tbsp toasted sesame seeds.

Sauce:

3 Tbsp Organic Tamari (Low sodium and gluten free)
4 organic baby carrots
1 garlic clove
Juice of 1 lime
1 packet Stevia
1/4 tsp crushed red pepper (Less if you are a wuss and don't like spicy foods)
1/8 tsp organic ground ginger
2 Tbsp filtered water
1 tsp extra virgin cold pressed sesame oil

Directions:

1.) Prep your veggies by washing and slicing them. In a non-stick Wok or saute pan, saute the veggies on medium-to high heat for several minutes until they become slightly soft.

2.) Prepare brown rice noodles according to the directions on the box. Once cooked, run under cold water and drain.

3.) In a high power blender, combine the above ingredients for the sauce.

4.) Toss noodles and sauce into veggie mix. Top with toasted sesame seeds if desired.

5.) Store remaining stir fry in glass storage containers in the refrigerator. I have personally found the leftovers to always be a bit more dry the next day. You can refresh them with a bit of water or some lime juice if desired.