Wednesday, August 16, 2017
I haven't posted in ages but am compelled to share this, if only to remember it for myself. I tend to go through food phases, and then totally forget about something I previously loved until 5 years later I see it on a blog and think, oh YEAH I can't believe I haven't been making that. So, I bring to you, my take on the Egg Roll Sir-Fry.
A lot has happened since I posted last. Has it really been three years?? I got engaged, planned and executed a perfect wedding day including making my own cake (it wasn't brilliant but I had a lot going on that day lol), had an amazing honeymoon in New Orleans (lots of awesome food and music, so perfect for us!), applied and was accepted to grad school (finally, currently underway), started a new job that's not so new anymore (and that I love), renovated and sold our condo (which looked flippin' AMAZING after renos), bought a house (which does not look at all amazing but will someday) with a huge yard (turns out I have a real green thumb, woot!!), developed major gut issues which seem to be related to a terrible dairy intolerance, which led to much mourning for cheese (I can have a little now, but not much), and currently planning for a major kitchen reno. All that, and I still had time to gain back all the weight I had lost previous :S. Well, the only failure is not trying, right? So I try....I know what works for me, just have a really hard time sticking to it.I blame the microbes in my gut http://sitn.hms.harvard.edu/flash/2016/second-brain-microbes-gut-may-affect-body-mind/ but until they come up with some killer cure, it's up to me.
This dish makes it look easy though....it's lower in carbs and fat, chock-full of veggies and lean protein, and a total flavour-bomb in your mouth! I have recently discovered kimchi and gochujang, both being good sources of probiotics, and as a bonus make everything they come into contact with delicious. They are a terrific add, but even without them it's a yummy dish, just not as cool, because well fermented stuff is pretty cool these days. I named it for its resemblance to the inside of an egg roll, and the internet supports it....this is not the first or only egg roll stir-fry out there! I contend it may be the best ;).
Egg Roll Stir-Fry
1 Tbsp oil of choice (I use avocado or olive)
3 cloves garlic, chopped
2 stalks celery, sliced thin
1/2 head green cabbage, shredded
2 large carrots, julienned
2 bell peppers, julienned (I like red and yellow)
1/2 cup kimchi, chopped small
1 Tbsp gochujang (or sriracha, if you can't find it)
1 tsp chicken or "no-chicken" Better Than Boullion
2 tsp sesame oil
3 green onions, sliced
2 small wads mung-bean vermicelli (a.k.a. bean threads or glass noodles)
1 pkg tofu cut into cubes or 1 lb ground turkey
1-2 Tbsp soy sauce or Bragg's aminos (GF and less sodium)
In a large fry-pan or wok heated to medium, add 1 tsp of the oil, garlic, cabbage, and celery. Stir-fry for 5 minutes and then add carrots and peppers. Cook for 5 minutes longer or until veggies are all tender but not too soft. Add the kimchi, gochujang, boullion paste, sesame oil, and green onions, combining well.
Meanwhile, soak vermicelli in water and heat a separate pot of water to boiling. Once boiling, drain the vermicelli and snip them so that they are shorter threads, about 3 inches long. Add them to the boiling water and boil for one minute, then drain and place in a large holding bowl.
Once the veggies are done, place them in the holding bowl as well and stir everything together.
Return the frypan to the stove and add the remaining oil and ground turkey or tofu. Fry until browned. Add soy sauce and fry until evaporated. I usually do both (separately), and divide the veggies into two to create both vegetarian and meatatarian versions.
Add the veggies back into the frypan with the meat or tofu, and combine well. Done!
At this point it looks like a massive amount of food, but it's actually just 5 servings, at 365 calories each! Compare to a similar amount of, say, pad thai, and its a third of the calories. Yet, totally deliciously satisfying.
Fat 15 g
Protein 29 g
Carbs 31 g
Sodium 568 mg