Tuesday, May 27, 2014

Garlic Ginger Veggie Stirfry

I threw this together yesterday for our church's Memorial Day picnic. I wanted a safe side dish not only for my family but also for a dear friend who is dealing with autoimmune issues. I recently purchased The Paleo Approach and The Autoimmune Paleo Cookbook, so I double checked ingredient lists and hoped for the best. It turned out better than I expected - not only did it hold well in a crockpot, but even "standard American diet" friends complemented it! I wasn't planning to post, so I don't have a single picture or any exact measurements. Use your wisdom, start with less seasoning and add more if needed. Ginger & fish sauce go a long way!

Garlic Ginger Veggie Stirfry :
1/2 a very large head of cauliflower 
7 medium carrots
2 small white onions 
6 ribs of celery 
3oz portobello mushrooms
1/3-1/2 pound asparagus
2 medium small zucchini
Coconut oil
Garlic powder
Ginger powder
Unrefined salt
Fermented fish sauce

1. Chop the cauliflower into bite sized angular pieces. Toss in melted coconut oil, garlic powder, ginger, and salt. Roast in a thin layer at 425* until browned & crispy, approx 20-25 minutes. Drying out the cauliflower will remove most of the cauli smell & taste, especially important if you want to keep it warm in the crockpot or reheat in the microwave without an overpowering cauli stench. If you eat nightshades, paprika is an excellent addition before roasting. Also, don't wash the cauli immediately prior to roasting - the oil will seal in the extra moisture making it soggier. 

2. Chop all your veggies into the size & shape you prefer. Add extra veggies if desired - I just used what was in my fridge that was on the safe list for autoimmune protocol.  

3. Heat coconut oil in a large heavy pan or two - too full of a pan will cause soggy veggies. Sauté carrots and onions for 2-3 minutes. Add celery, asparagus, mushrooms and sauté for another 2 minutes. Add zucchini, a little more oil, garlic powder, a pinch of ginger, a teaspoon of fish sauce (or more to taste - it increases in intensity so start with less) and salt. Sauté until veggies are crisp tender. Stir in roasted cauliflower. 

I think that's it :)