My sons were “kind” enough to share their cold bug with me. One of them hates taking any remedies of any sort and the other one doesn’t mind them, but rarely remembers to take what I tell him he should. I, on the other hand, start dosing wildly right and left with all manner of healthy things trying to knock the stuffing out of the virus! Vitamin C in massive doses, oregano oil, echinacea…and now this tea. I’m not sure which thing did the trick, but I’m almost well with far fewer symptoms than either of the boys who got sick days before me. Continue reading
I love sweet and sour stir-fries. Half of my children do, too. The other half and hubby, however, do not…or should I say DO NOT. If I’m going to make it, I do it for lunch for myself and anybody who might be interested.
This week I found some organic bok choy and knew it was time to experiment. This is just a simple little dish, but it makes a very satisfying lunch. I didn’t have time to cook any rice and had none leftover, either, so we ate it plain for a late “noon” meal. It was delicious. I would have liked more of the greens from the bok choy for eye-appeal, though. Some sweet red pepper pieces would have helped with the colorfulness, too. For a better view of the picture below, click on it. It looks tastier that way. 🙂
- approximately 2-3 T. virgin coconut oil, decrease if desired
- 1 small onion, quartered and sliced
- 1 small bunch bok choy, chopped into separate pieces of stem and leaves
- 1/4 lb. of frozen diced pineapple pieces, or to taste
- 1 T. minced ginger, or more
- 1 lb. extra-firm tofu, diced
- 1 1/2 T. chicken-style seasoning
- Bragg’s Liquid Aminos
- 1/4 c. demerara sugar, or brown sugar
- 1 T. (loose) cornstarch
- 2 T. water
Melt the coconut oil in a large skillet. Toss in onion, bok choy stem pieces, pineapple, ginger, and tofu. Squirt Bragg’s back and forth over pan, stirring to distribute. Begin cooking on medium high heat. Sprinkle the chicken-style seasoning over all and stir well. Cook for 5 minutes or so. Add bok choy leafy pieces and demerara or brown sugar. Cook until bok choy is as tender as desired. Stir together cornstarch and water and pour it into the skillet, stirring constantly. Add more Bragg’s as desired for flavor and saltiness. Serve plain or over rice.
Variations: Add sliced/diced mushrooms, celery, and/or bell peppers. You may need to increase ginger, seasonings, and sweeteners, depending on how much you add.
What do you do when you can’t find an inexpensive bottle or two of General Tso’s Sauce for your supper plans? Well, either you go without, or spend the big bucks, right? *BEEP* Wrong answer. ;D You go to the website of your favorite brand of sauce and look at the ingredients list…and then use it to approximate amounts to create your own! Or…at least…that’s what I did last night. It was either that or use the veggies I had already purchased to make a very mundane stir fry instead.
My only fear came when I tasted the sauce. MAN!!…was it salty!!! But since I had never actually tasted the purchased sauce straight out of the bottle, I really didn’t have anything to go by. My tofu had nothing flavoring it except the coconut oil in which I sauteed it and my veggies had no salt on them. I took the risk. I poured it over the tofu to marinate since it was finished first. Once the veggies finished cooking I tossed it all together.
SUCCESS! Best tasting General Tso’s yet! Now that I realize just how much sweetener goes into it, I think that I will have to play around to make it more savory and less sweet just for health’s sake. But for wow factor, this is the way to go. 😀
For comparison, here is the ingredients list from Iron Chef’s General Tso’s Sauce: Sugar, soy sauce, water, vinegar, food starch, tomato paste, fresh garlic, dried garlic, red peppers, soybean oil, dried minced onion.
I made some substitutions and added some minced ginger. I made a triple batch of this for my crew (and the teens were circling the empty serving dishes
whining wishing for more.) That’s why the measurements sometimes seem a bit odd. It’s tough to split 1/2 tsp. into thirds! Just for the sake of those of you who like to make large batches as I do, I’ll put the large batch’s measurements in parentheses after each ingredient.
General Tso’s Sauce
- 1/4 c. evaporated cane juice crystals (or sugar) (3/4 c.)
- 1-1 1/2 tsp. honey (1/4 c.)
- 1/4 c. Bragg’s Liquid Aminos (3/4 c.)
- 1/4 c. + 2-3 T. water (1 1/4 c.)
- 1 T. fresh organic lemon juice (3 T. – 1 small lemon)
- 2 tsp. cornstarch (2 T.)
- 4 tsp. organic tomato paste (4 T.)
- 2 cloves fresh garlic, minced (6 cloves; 4 T.)
- 1/4 tsp. garlic powder (3/4 tsp.)
- 1/8 tsp. (rounded measure) dried red pepper flakes (1/2 tsp.)
- 1/4-1/2 tsp. toasted sesame oil (1 tsp.)
- 1/4 tsp. dried minced onion (3/4 tsp.)
- scant 1 tsp. fresh ginger, minced (scant 1 T.)
Measure 2-3 T. water, mix in the cornstarch, and set it aside. Place all other ingredients in a saucepan (making sure the tomato paste is thoroughly “dissolved”) and heat to just boiling. Add the cornstarch mixture, stirring constantly until it loses it slightly milky color and begins to thicken. Remove from heat and set aside until stir fry is complete and ready for sauce.
Makes approximately 1-1 1/4 c. of sauce.