Did someone say gluten-free lemongrass basil stir fry?!
Part homemade, part pre-mixed.
All parts easy enough to handle. Shall we stir up some stir fry?
This recipe was made with rice vermicelli, but you are welcome to improvise with your own noodle preference (recipe below).
As with any recipe, this stir fry dish I made by throwing things together (in all candid honesty) and I am notorious for never measuring anything, but rather cooking by eyeball-on-the-fly; My measurements included are to give you the CLOSEST idea of what I did, but in replication of your own stir fry, please use your own discretion when it comes to holding back on one ingredient or using a little more of another.
Lastly, at the point of finishing my first run with this, it’s mostly to taste — I used only one packet of flavoring sauce and tossed in a little Bragg’s Aminos for extra zing, but it was mild by usual comparison for what most people are used to when they expect a ton of soy sauce or salt, which I tend to steer clear of in favor of a detoxed body and more sensitive palate. If it’s your will, go for the gold and get crazy with two sauce packets. They weren’t impressively huge if I’m giving my two cents, especially when stacked against the plethora of foods I packed in.
As always… happy eating!
P.S. If you’re in NYC looking for some awesome Asian vegan fusion you don’t need to cook yourself, I wrote a review from a vegan restaurant in Brooklyn that also features a separate gluten-free menu! Check it out Here. 🙂
Lemongrass Basil Stir Fry
Easy toss-together mix for something a little different!
Ingredients
- 1 packet Saffron Road Lemongrass Basil Simmer Sauce an extra pack if desired
- 1 package rice vermicelli noodles
- 1 cup dehydrated shiitake mushrooms pre-soaked and rinsed
- 1 small can bamboo shoots rinsed
- 1 small can water chesnuts rinsed
- 1 small can baby corn rinsed
- 1/2 cup minced garlic
- 1/2 cup olive oil
- 1 package extra firm tofu
- 1 cup fresh picked basil
- 1 cup diced vidalia onion
- 2 small yellow squash
- 1 cup dairy-free milk (I used unsweetened soy)
Instructions
-
Prep everything in a can by opening, draining, and rinsing contents with water. Set to side.
Dice onions and squash into loose cubes (or squash into halved circles if easier). Set aside. -
Dice tofu into cubes (usually I slice horizontally first across the rinsed tofu bulk before cross dicing), and place into a pan with most of the olive oil, saving some for the squash and onions.
Turn onto medium, medium-high heat and add some salt, stirring semi-frequently to evenly brown/crisp the tofu.
(I like to add a little fresh ground black pepper and garlic powder for added flavor.) -
Add remaining oil in a separate fry pan on medium-heat and add minced garlic, squash and onion. Allow to simmer until cooked down lightly, leaving a little crunch.
Once done, add the onions and squash into a pot with the non-dairy milk, and sauce packet, and put on Low/Warm (depending on the strength of your burners). The idea is to let all the flavors begin to simmer together without overcooking the vegetables.
At this point, you may add in the remaining veggies (mushrooms, water chesnuts, bamboo shoots, corn, and fresh basil) and stir together while tofu finishes browning. -
As the tofu nears completion of becoming golden brown and crispy, start the rice vermicelli noodles in a separate water pot per the instructions included. Usually it takes about 5-7 minutes depending on thickness of noodle. Once cooked, drain noodles well and throw into the vegetable mixture with the tofu and stir all ingredients well together.
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