Gourmet Raw Stir Fry
Finding a gorgeous AND healthy recipe in itself can be a troublesome feat! And as I am someone who will find any excuse to party, celebrate and entertain, I have to keep a constant eye on keeping it healthy. Decadent, but healthy!
Chinese New Year is coming up – 2014 is going to be the Year of the Horse! January 31st is the official celebration – and that means a double celebration as you can also let your hair down and celebrate with a gorgeous Gourmet Raw Stir Fry once you have also completed the dreaded tax return… I’ll say no more on that subject!
So, what’s the big deal about Chinese New Year anyway? And where do all the animals come into it..?
The Chinese Zodiac is based on a 12-year cycle and each year in that cycle is related to an animal sign. These animal signs are the rat, ox, tiger, rabbit, dragon, snake, horse, sheep, monkey, rooster, dog and pig. Each animal is associated with an “earthly branch” such as fire, water, metal or wood. The ancient Chinese observed that there were 12 full moons in one year, the number 12 is used to divide years and times of the day.
What will the year of the horse bring? Well, if you are born on a horse year it apparently means that finances may fluctuate and peaceful relationships need to be kept at work. For those of us not born on a horse year (I was born in a dog year) this is going to be a year of health and prosperity, and it’s a great time for travel! Phew! That’s good news as not only do I plan my healthiest year yet, I have just booked out all my flights for Raw Juice Camps in Portugal already… yay!
So let’s get down to it – if you are the same as me and you are looking for recipes good enough to share then you might like to try my recipe for Gourmet Raw Stir Fry. It’s not an official Chinese New Year Celebration dish but in honour of this colourful occasion I want to celebrate completing my tax return with a Chinese flavour….
More Chinese dishes can be found in my ebook Raw24 – One Day Raw Detox – where there is a full recipe list for a Chinese buffet! AND the book is a FREE download!
If you are interested in bringing more raw food into your diet and you want learn how to make more raw dishes (just like this!) you may be interested in coming to my Explore Raw Cookery School which opens this year! And this dish is also our Friday night celebration dish at the end of the week at our Raw Juice Camp in Portugal.
Ingredients – serves 2 as a main course or 6 as a side dish
Ingredients for the stir fry:
- 2 cups enoki mushrooms
- 2 cups parsnip or courgette pasta (spiralised on ribbon setting)
- 6 sugarsnap peas
- ½ green bell pepper
- 3 mushrooms (peeled)
- ½ small organic savoy cabbage
- 2 or 3 heads of broccoli
- 1 tbsp. sesame seeds
- 1 spring onion finely chopped
- 1 tspn. dried chilli flakes or 1 finely chopped chilli
- 1/2 cup flat leafed parsley
Ingredients for the marinade:
- 1 cup raw (organic, untoasted) sesame oil
- 3 tbsp. tamari or liquid aminos
- 2 tbsp. maple syrup or other liquid sweetener
- 2 chopped garlic cloves
- 1 red chilli chopped (with seeds)
- 1 green chilli chopped (with seeds)
- 3 lemons – juiced
- 1 thumb ginger finely sliced or grated
- 1 chopped spring onion
- 1 tbsp. sesame seeds (untoasted)
- 1 cup walnuts – crushed into lumpy chunks – not fine
- 1 cup finely chopped herbs – flat leaf parsley works great
- 2 tbsp/ soaked goji berries (soaked in coconut water for at least 3 hours)
- 1 cup alfalfa (or other) sprouts
Prepare the marinade: Finely slice the ginger and chilies and put all ingredients into a lidded cup. Shake and keep in fridge until required.
Prepare the sir-fry: finely slice all the ingredients lengthways (except the onion chop finely, the enoki mushrooms and the ribbon noodles). If you don’t have a sprializer then you can make noodles by using a vegetable peeler or knife and finely slicing the veggies lengthways. Take your time while chopping and place all ingredients in a large bowl. Pour the marinade over the stir-fry (you will need all of it) and leave to settle for 30 minutes to two hours.
A great tip: Using a lidded bowl or a food storer – make the stir fry in the morning ready for the evening and regularly shake the mix so that the ingredients get a fine covering and a good soaking. The longer you soak – the deeper and richer the flavours become and the softer the stir fry – the cabbage and crunchy vegetables soften and take on all the flavours of the marinade and take on that ‘wok fried’ texture…
When ready to serve stir in or sprinkle with sesame seeds, walnuts, herbs, alfalfa sprouts and soaked goji berries.
I would love to read your comments on my dish and feel free to share the recipe!
If you don’t have a spiralizer yet why not grab one from my shop here.
Keeping it juicy & raw
PS Don’t forget that if you can serve this dish as part of the Chinese buffet recipes featured in my Raw24 – One Day Raw Detox which is a free download!
And if you are interested in learning how to prepare more healthy raw dishes then sign up for Explore Raw Cookery School!