I am all about what is super easy to make because I know that as soon as I look at a recipe that is asking me to “julienne” and “coddle” things, I get confused and daydream about wheat again. Stir fry is actually the first thing I ever learned to cook by myself, so you really can’t go wrong with it.
- 1 red pepper
- 1/4 red onion
- 1 can baby corns
- 1 can sliced water chestnuts
- 1 1/2 cups bean sprouts
- 8 asparagus stocks
- 1 chicken thigh cut into strips
- 2 tbsp olive oil
- 2 tbsp wheat-free soy sauce
- 1/2 tbsp chili flakes
- green bean noodles (optional)
That looks like a pretty long list of ingredients, but it basically comes down to adding all of your favourite veggies into a sauce pan with chicken and frying it all up. I was using raw chicken so I fried that in the pan with some olive oil before adding the veggies, just to make sure it was thoroughly cooked. Then I added the veggies (except the bean sprouts) and fried it up on med-high heat with wheat-free soy sauce and chili flakes. I like to scorch in on high heat for a couple minutes because I like my food slightly blackened. I added the bean sprouts last and only for about 1 minute because they shrink down into nothingness really quickly.
I also boiled some green been noodles to mix in. They’re much like rice noodles but kind of slimier and they take literally 30 seconds to cook. They taste like nothing so they take on the taste of the stir fry nicely and are a great substitute for wheat noodles.
Stir fry almost never goes wrong, and probably every single one of you is capable of making one without my instructions, so this recipe, like many of my others, serves as more of a reminder of what you CAN eat when you are beating the wheat.