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Basic Stir Fry (soy-free, gluten-free, low-amine)

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Basic Stir Fry (soy-free, gluten-free, low-amine)

Simple stir-fry (low-amine, soy-free, gluten-free, vegan) photo

Simple stir-fry (low-amine, soy-free, gluten-free, vegan)

For a proper simple stir-fry, you’ll need a wok, high heat, and a good sauce. Stir-fry is one of the more easy things to make, and can be done with any number of ingredients, spices, and sauces. The key to a good low-amine stir-fry is knowing what order to throw your ingredients in the wok, and slicing things uniformly.

These ingredients go in the pan together at the same time. Use any combination of them:

Add First: Gobo (burdock) root, Sweet potato, Potato

Add Second: Onion, Garlic, Ginger, Shallots, Leek, Small pieces chicken

Add Third: Carrot, Brussels sprouts (small, halved), Firm tofu (if soy OK), cabbage, Zucchini, Beef

Add Fourth: Green onion, Celery, Bok choy, Pre-cooked corn, Green beans, Summer squash, Additional Spices / Sauces

Add Fifth: Bean sprouts, Bamboo shoots, Precooked Egg, Soft Tofu (if soy OK), Cilantro, Kelp noodles, Shirataki noodles, Pre-cooked rice noodles

  • Heat your pan to medium-high and add a couple tablespoons oil.

Burdock root (gobo root) just added to pan. I also add a little water to soften them because gobo root is so tough. This was covered and cooked for 5 minutes before any other ingredients were added to the low-amine stir-fry. (photo)

Burdock root (gobo root) just added to pan. I also add a little water to soften them because gobo root is so tough. This was covered and cooked for 5 minutes before any other ingredients were added to the low-amine stir-fry.

  • Add all ingredients in each “timed section” at a time, stirring/tossing ingredients in pan frequently. I wait till each added ingredient is about half-cooked before moving on to the next “batch” of ingredients. This timing gets closer and closer together as you move toward the end.

Burdock root (gobo root) and leek have been cooking, and carrot has just been added to the low-amine stir-fry. (photo)

Burdock root (gobo root) and leek have been cooking, and carrot has just been added to the low-amine stir-fry.

Notes:

  • If things are sticking, reduce heat to medium, add a tiny bit of water (1 or 2 Tbsp), and cover.
  • If your vegetables need more moisture to cook them throughout, add a little water and cover.
  • If your stir-fry is producing too much liquid, leave uncovered on a higher heat.
  • Make sure you keep the ingredients moving in the pan (especially on a high heat) so that they don’t burn.
  • Enjoy your low-amine stir-fry served with rice or on its own.

My low-amine stir-fry included: napa cabbage, gobo root (burdock root), leek, carrot, jalapeno, kelp noodles, and a sauce made up of 1/2 C soy sauce substitute, 2 tsp sugar, 1 tsp corn starch. (photo)

My low-amine stir-fry included: napa cabbage, gobo root (burdock root), leek, carrot, jalapeno, kelp noodles, and a sauce made up of 1/2 C soy sauce substitute, 2 tsp sugar, 1 tsp corn starch.

AMINE BREAKDOWN:

Amine content in food depends on ingredients used. Please see Low Amine Grocery List to find out about each ingredient used.

47.606209 -122.332071Published in:

on January 12, 2012 at 11:31 am  Comments (10)
Tags: Asian cooking, Asian cuisine, Cooking, easy recipes, food, Garlic, ginger, recipes, Soy sauce, Stir frying, stir-fry

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