Chinese food, particularly takeout Chinese food is one of the most common savory cravings my clients have shared with me. The ease of calling for takeout delivery cannot be disputed, but the MSG-fueled binging along with the sodium and refined carb induced bloat simply are not worth the convenience. This veggie stir-fry comes together in a flash, tastes better than take out and will leave you feeling satisfied and energized instead of wanting to pass out in front of the TV.
Many restaurant dishes thicken their sauces with cornstarch and other highly refined isolated starches. While they are effective ingredients for thickening sauces, they also spike blood sugar and insulin levels, wreaking havoc on the pancreas, liver and other vital organs. Konjac flour, on the other hand (which can be found online, in health food stores and Asian markets) is a fabulous alternative. Instead of starch, konjac flour is actually a soluble fiber that absorbs and gels liquids and does not have a negative effect on blood sugar or insulin.
This healthy veggie stir-fry is also soy-free, gluten-free, dairy-free and vegan, and black bean noodles are high in protein, although one certainly could add some cooked organic non-GMO tempeh, chicken or other lean protein if so desired. Enjoy!
Easier than Takeout Veggie Stir-fry
1/4 C cold Bragg – Organic Coconut Liquid Aminos All Purpose Seasoning – 10 oz.
1/4-1/2 tsp Konjac Powder
1 Tb coconut oil
1 medium onion, diced
1 1/2 C mushrooms, chopped
2 large cloves of garlic, minced
1 Tb fresh ginger, microplaned or finely minced
1 large red pepper, chopped
2 C broccoli florets, chopped into bite-sized pieces
1 C snap peas, chopped
3 C bok choy, chopped
1 C bean sprouts
1/3 C gluten-free, low sodium, MSG-free vegetable broth
1/4-1 red chili, with or without the seeds, finely minced (optional)
Fresh black or pink pepper, to taste
1 tsp cold pressed sesame oil
Black bean noodles (zucchini noodles using my favorite World Cuisine Tri-Blade Spiral Vegetable Slicer L 11 7/8″ X W 5 3/8″ X H 8 1/8
Raw sesame seeds, chopped green onion, or fresh cilantro to garnish
In a small bowl whisk the konjac flour with the coconut aminos until completely dissolved. Set aside. In a large pot boil water for the black bean noodles. They cook very quickly 6-8 minutes), so it is best to have the water near boiling once you start cooking so the noodles and the vegetables will be ready at the same time.
Over medium-high heat melt the coconut oil in a large wok. Add the onion and stir-fry 2-3 minutes, or until the onion is translucent. Add the mushrooms and cook another minute or two, until softened. Add the garlic, ginger, red pepper, broccoli and snap peas to the wok, meanwhile add the black bean noodles to the boiling water and cook according to package directions.
Allow the stir-fry to cook for another 2-3 minutes, stirring frequently and season with black pepper. Add the bok choy, bean sprouts, chili if using, vegetable broth and coconut amino mixture to the wok and cook, stirring frequently, until the greens are wilted and the sauce has thickened, another 2-3 minutes.
Toss the drained and rinsed noodles and sesame oil with the vegetables until evenly mixed and coated with sauce. Garnish with fresh cilantro, raw sesame seeds or chopped green onion and serve immediately. Enjoy!
How did this recipe turn out for you? Please let us know (and send us pictures of your creations) in the comments below and on Facebook or Twitter!
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