When you want something: like a scallion pancake or light Thai food :)
Yellow zucchini // Carrots // Shishito Peppers // Onions // Fresh Ginger // Garlic // Green Onions // Coconut Aminos (optional add Black Beans) over Organic Oats + // Assorted Greens -- Bloomsdale Spinach + Spigariello + Arugula // Cilantro // Aged Balsamic
Stir fries are one of my favorite things to cook- they are easy (whatever ingredients you have, drop it in the wok), they don't take long to prepare, and they are flavorful. However I recently discovered that stir fries over OATS (I like steelcut oats, but you can also use rolled oats) taste to me like what a scallion pancake would. I have no idea why I have made this association because I don't think I've ever had a scallion pancake before, but I love the oats with the coconut aminos and veggies mixed in.
When choosing veggies, I choose to cook "kitchen sink" style (whatever I have from the CSA, or whatever is in my pantry). It allows me to be creative and use my intuition. Here I used a delicious yellow zucchini, carrot, and part of an onion and some shishito peppers from the CSA, along with fresh garlic and fresh ginger and began water sautéing them. I recommend adding the garlic and ginger first and letting them brown with water before adding the other veggies. I don't eat any added oils for health reasons, but from my experience of not eating oil over the last 5 years, the flavors of the vegetables are really enhanced when we begin to eat cleaner. That being said- water does the job here :)
I typically make ginger garlic stir fry with black beans (black bean ginger garlic stir fry is AMAZING + any veggie you want) but on this day my body was asking for just veggies. However I'd highly recommend trying it out. I usually make a bunch of beans or lentils at once and then keep them in the fridge, to easily throw in any dish for some added protein.
As you add the veggies, add coconut aminos (like soy sauce). I like things light so I keep it simple, but you can always add in coconut milk or a little brown rice flour if you wanted to make the sauce thicker.
After the stir fry was done, I poured it over steel cut oats (that I made in the microwave but feel free to use the stove or an instant pot if you prefer). I then topped it with green onions. Oats under a stir-fry is one of the best things I've discovered in the last few months. I don't know why I was always only eating oats sweet (with cinnamon, banana, flax seed, etc). Oats under Thai is absolutely delicious and the green onions are magnificent with them both.
Lastly, I wanted to have a big salad with this so I took some leaves from a bunch of different greens I had gotten that week and cut it up. I added aged balsamic on top (and usually add hemp seeds but must have forgotten this time!). You can see I use the stems for the greens- I cut them up small so that I can chew them but I try to be as zero waste as possible and don't see the point in not eating stems. They are still part of the greens which are good for you and they add crunch! Sometimes there are stems that are too thick that I won't use... but try it out if you'd like!
There is a stir fry formula I follow but I don't recommend feeling tied to certain ingredients- I always recommend tapping into your own intuition to prepare what your body is asking for as well as with whatever is in the box for that week. I start with selecting a few veggies that have arrived in the CSA, add a heavier protein like beans or tofu (this time I wasn't feeling either but I usually am), add coconut aminos, and last but not least put it over oats or a sweet potato. I recommend following YOUR intuition, if you'd prefer to make the sauce separately in a blender and then pour it over veggies- go for it. I keep things simple and easy and what works for me but I encourage you to find what works for you!