This recipe is: gluten free, wheat free, corn free, dairy free, soy free, vegan, nut free, egg free
Contains: Rice, Sesame Seeds
Alternatives: If you need to do without the rice, try blanching some baby potatoes and adding it to the mix. Sesame seeds and oil do add to the flavor but if you must do without try peanut oil and crushed peanut to top. (If peanuts are out of the question just add a bit more olive oil. It will still taste great but you may need to add more herbs, salt or peppers.)
Who doesn't love stir-fry? But when you have a soy allergy getting your fix can be a little bit of a challenge. So after a little research I began to see ways of getting around this pesky ingredient. Thankfully not much trial and error was involved since the majority of the ingredients are bursting with flavor.
1 tbsp olive oil
1 tbsp sesame oil
2 scallions, finely chopped (white and green parts)
1-inch piece fresh ginger root, peeled and finely chopped
2 cloves garlic, chopped
1 lb fresh asparagus, woody ends removes, cut into 3 inch strips
10 oz sugar-snap peas
1 small orange bell pepper, chopped
1 package bunapi mushrooms (white beech mushrooms)
1/2 cup toasted sesame seeds
2 handfuls chopped cilantro leaves
1 handful chopped mint leaves
Add salt and red chili peppers to taste
Heat both the oils in a wok over high heat. Add scallions and cook, stirring continuously, about 1 minute. Add the ginger, bell pepper and garlic. Stir in asparagus and cook, stirring continuously, 1 minute.
Add the snap peas and mushrooms, cook an additional 3-4 minutes. Finally stir in the chopped herbs and sesame seeds. Add salt and red chili flakes to taste. Serve over rice or rice noodles.
**Recipe adapted from A Cook's Bible