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Monday, September 13, 2010

Saffron Stir Fry

Who says you need soy to have a delicious stir fry?? Every once in a while we have big drawer full of veggies and I don't feel like having another salad. When it's cold and rainy, a nice spicy stir fry sounds great. Any vegetables work, but here's what I used the other day:

Saffron Stir Fry
serves 4
2 "cloves" of shallots, sliced
2 cloves of garlic, minced
pinch of saffron
1 tsp cumin
1/2 tsp coriander
1/2 tsp tumeric
1/2 tsp salt
red pepper to taste
3 peeled carrots cut on the bias
3 stalks of celery, diced
1 head of broccoli, rough chop
2 baby bok choy, rough chop
1/4 lb of green beans, rough chop
Optional: Shitake Mushrooms, Daikon, Mung Bean Sprouts

I cut up the vegetables first and separate them into three groups: aromatics, roots & celery, and then the rest. I use a stove top wok pan set to Medium-High. Every stove top is different, so you want it a little warmer than medium, but you don't want anything to brown. I used peanut oil that day because of the high burn temperature, but you can certainly use coconut or grape-seed oil as they both hold up pretty well.

First throw in the shallots. Once they are a little translucent, add the garlic. Do not let the garlic brown, you just want to cook it for a few seconds, until the kitchen starts to smell delicious. Then throw in the root vegetables, celery, and spices. Once the root vegetables are no longer raw, throw in the rest of the vegetables and continue to stir frequently. This is great over any grain, but I usually enjoy it on its own.

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