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CABBAGE & CARROT STIR-FRY

1 ½ T olive

½ small cabbage head, shredded

1 carrot, shredded

2 green onions, chopped

½ tsp sea salt

½ tsp garlic powder

½ tsp onion powder

2 tsp nutritional yeast flakes

In a large skillet over medium heat, add olive oil. When oil is hot, add vegetables and remaining ingredients. Stir-fry until vegetables are tender and crisp. Stir occasionally.

Yum yum!

 

 

CELERY STIR-FRY

1 T olive oil

1 bunch celery

¾ tsp sea salt

½ tsp garlic powder

1 tsp onion powder

2 tsp nutritional yeast flakes

With sharp knife, cut celery diagonally into thin even-sized slices. In a large skillet over medium heat, add olive oil. When oil is hot, stir-fry celery and remaining ingredients until celery is tender crisp.

 

LO MEIN STIR-FRY

½ of (12 oz) pkg whole wheat spaghetti

1 T olive oil

½ onion, sliced

½ carrot, match thin sliced

2 ½ mushrooms, sliced

1 T parsley

1 clove garlic, minced

½ T toasted sesame seeds

3 T soy sauce, unfermented

½ T turbinado sugar

½ T nutritional yeast flakes

½ tsp paprika

Cut spaghetti in 1/3 (third) size, and cook according to package directions until tender. Drain and rinse with cold water. Drain completely. Set it aside. Pour olive oil into a hot wok or large skillet over high heat. Add vegetables. Stir-fry until vegetables are tender. Add cooked noodles, and remaining ingredients. Mix and fry until the noodles are hot. Delicious!

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