Over the past few years, cooking has added a lot of excitement to my life. I can see how some people would get depressed about the fact that they can no longer eat some of their favorite foods. Instead of getting depressed, and instead of eating foods I know I shouldn’t and feel sick after, I channeled all of my energy into the kitchen. I know, that with a little creativity, I can recreate all of my favorite foods, purefoodlove style. There is nothing I can’t have, and to me, that is exciting.
When I go out to eat, I usually wind up ordering the most boring thing possible, like steamed vegetables, plain brown rice, or grilled salmon with nothing on it. I go out to be with the people I love, not to eat an exciting meal. I order that way so I know exactly what I am going to get, and hopefully that will prevent me from getting a stomach ache. I am hoping as time goes on, and I continue to heal from Lyme disease and can eventually stop some of my medications, my stomach will slowly return back to normal and I won’t have to be as careful 100% of the time as I am now. Everyone deserves a splurge every once in a while! Am I right?
For now, I cook. Is it bad to say I really love my cooking? I still have a lot to learn, and make many kitchen mistakes (daily!), but if by cooking I get to eat Chinese food, then I love my cooking!
I tried making stir-fries in the past, and have wound up with a watery mess. Does this happen to anyone else? I know that Chinese food restaurants use cornstarch or other additives to thicken their sauces. I wanted to go a different route, so I thought of adding just a tablespoon of brown rice flour to the sauce. It worked wonders, and the ginger tamari sauce stuck to the noodles and veggies just perfectly so.
I used brown rice noodles instead of brown rice. It just added an extra ounce of excitement to the dish. Not only can I eat Chinese food, but I can have noodles too! The noodles I used are made of organic brown rice and wakame seaweed. The seaweed gave it a super nice flavor, but regular brown rice noodles would work well too. They are by the brand King Soba, and I found them in Whole Foods, but can definitely be ordered online as well. I highly recommend. With just two ingredients, they are as unprocessed as noodles can get. The seaweed not only adds flavor, but lots of healthy minerals too. They are a great find.
Any kind of vegetable or protein would work for this dish. That’s the best part about it, whatever veggies you have in your fridge, just throw them in your stir-fry, and voilà, dinner! I chose wild salmon, a mix of different colored peppers, broccoli, shitake mushrooms and bok choy. I love choosing a wide variety, so this way I know I will be getting a good mix of nutrients.
I started this dish by making the sauce. The ingredients are all so flavorful. I used tamari, which is like soy sauce, but is gluten free. The sauce also contains a lot of garlic and ginger, making it very anti-inflammatory and great for your immune system. I added all of the ingredients into a bowl and mixed well. If you want it to be a smooth sauce, you can give it a go in the blender, otherwise just finely mincing the garlic and ginger work great. At this time, I put the wild salmon, skinless, and cut into around 1.5 inch cubes (you can ask your fish guy to cut and de-skin for you) into a bowl with just enough sauce to cover it. Let it sit in the fridge to marinate while you prepare all of the veggies. Put the rest of the sauce aside for now.
Prep all of your veggies. One trick, don’t throw away your broccoli stems! It’s the best part, and are full of vitamins! I cut off the bottom inch, peel it like it’s a cucumber, and then slice into rounds. They are so good! I like to eat them raw too. The small things…
Cook the salmon in a little sesame oil on medium heat. It will only take a few minutes. Once it starts to flake a bit, you know it’s done. Remove from the pan and set aside.
At this time, boil water for your pasta, and also pour the remaining sauce into a saucepan. Add 1 tablespoon of brown rice flour, whisk with a fork and bring to a boil to thicken. Once it is slightly thick, remove from heat. Cook noodles according to the directions on the package.
Place all the veggies except for the bok choy in the same pan the salmon was in with whatever liquid is left over and cover, only for a few minutes. We like a little crunch to our veggies. Uncover after a few minutes, if there is a lot of excess liquid you can drain it from the pan. Add the bok choy, a few tablespoons of sauce, however much you like, and the cooked noodles. Gently mix it all together, and place the salmon back on top. Dinner is served!
This salmon stir-fry is definitely something special. It takes a little bit of prep work, but the cooking time is so short, you’ll have dinner on the table in no time. There will probably be extra sauce, so you can save it for future use, or add a little extra as your eating it, like I often do. The noodles mixed with the sauce and some flakes of salmon is amazing; in addition to the beautiful colorful veggies, this dish is a keeper.
- 1 lb. wild salmon, skinless and cut into cubes
- 1 tbs sesame oil
- 1 organic red pepper, sliced
- 1 organic yellow pepper, sliced
- 1 head of organic broccoli, including stem, cut into florets, stem peeled and sliced
- 3 heads or organic baby bok choy, rough chopped
- 4 oz. shiitake mushrooms, sliced
- 1 package of brown rice noodles
- ⅔ cup tamari
- ⅓ cup brown rice vinegar
- ½ cup water
- 4 cloves minced garlic
- 1 tbs honey
- 1 tbs sesame oil
- 1 tbs minced or grated ginger
- 1 tbs brown rice flour
- green onion (optional)
- red pepper flakes (optional)
- Start making the sauce by combining all of the ingredients except for the brown rice flour into a bowl.
- Place the salmon into a separate bowl, add in enough sauce to just cover the salmon. Cover and place in fridge while you prep the veggies.
- Cook salmon in a teaspoon of sesame oil on medium heat. Flip once. Should only take a few minutes. Once it starts to flake, remove from pan.
- Boil water for the noodles, cook according to instructions on the package.
- Add the remaining sauce to a sauce pan. Whisk in one tablespoon of brown rice flour and bring to a boil. Once it starts to thicken, remove from heat.
- Add in all veggies except for the bok choy into the pan the salmon was in with whatever liquid was left over. Cover for a few minutes.
- Once the veggies are slightly tender, add in the bok choy, a few tablespoons of sauce, and the cooked noodles. Stir gently so everything is coated. Place salmon on top, and dinner is ready. Enjoy!