Cancer-fighting Gluten-free Pad Thai

This recipe has become one of my favorites. It's loaded with nutrition, tastes delicious, and has tons of cancer fighting foods in it, including leeks, garlic, red onions, broccoli, ginger, mushrooms, carrots, and more. The mix of vegetables can be modified - it's all up to your tastes. I try to use organic ingredients whenever possible. It can be served on rice, rice noodles, or my new favorite, Shirataki pasta, made from mushrooms and with few calories.

Most Pad Thai has fewer vegetables, and less sauce. I added a lot of vegetables to give it more cancer-fighting and nutritional value. I am a huge sauce fan, and because I like a lot of it, this recipe is heavy on sauce. If you prefer a lighter touch, I suggest cutting the sauce in half or by 1/3 to give the veggies and noodles a lighter coating.

Pad Thai

Vegetable sauté:

1 purple onion, diced

5 cloves garlic, minced

½ cup diced leaks

2 tablespoons grated fresh ginger (or powdered ginger)

2 cups chopped purple cabbage

3 carrots, grated

2 cups sliced mushrooms

1 head fresh broccoli, broken into small florets (or 1 package frozen broccoli florets)

10 spears of fresh asparagus (or 1 package frozen asparagus), cut into 1 inch strips

2 cups sugar-snap peas

1-2 cups bean sprouts

3 tablespoons avocado or grapeseed oil

2 tablespoons sesame oil

2 eggs, beaten

(Shrimp, cubed or shredded chicken, optional)

1 cup peanuts

Rice noodles, cooked (or Masoya pasta zero shirataki spaghetti)

Sauce:

1 cup hot water

1 herb-ox chicken cube

3 tablespoons gluten-free organic Tamara soy sauce

3 tablespoons fish sauce

6 tablespoons brown sugar

7 tablespoons Aldi’s organic peanut butter

(if using regular creamy peanut butter, reduce the amount of brown sugar to 4 tablespoons)

3 tablespoons lemon juice

2 tablespoons rice wine vinegar

2 tablespoons Ethnic Creations Thai seasoning

2 teaspoons corn starch

Directions: Cut up onions, leaks, garlic, and ginger, and place in wok or deep skillet with grapeseed oil. Sauté for several minutes with wooden spoons until onions are tender and clear. Cut up remaining vegetables and sauté for several minutes until slightly tender. Add sesame oil.  Move vegetables over to one side of skillet with wooden spoon, and place beaten egg mixture onto skillet, scrambling until cooked through. Once cooked, incorporate eggs into vegetable mixture. Add peanuts, and any meat as desired. Add sauce mixture into skillet, and stir into vegetables constantly until sauce bubbles and starts to thicken. Remove from heat. Serve with cooked rice noodles.

calories.

Black Rice Stir-Fry

Black Rice Stir-Fry

Do you want to try something new? Try black rice, a delicacy of ancient Asia. This dish is loaded with anti-oxidants, and tastes amazing, plus it can be made gluten-free.

2 cups black rice

vegetable oil

1 large onion, sliced in thin strips

4 cloves garlic

5 red potatoes, diced

1/2 -1 purple cabbage, chopped

Oregano

1 bell pepper, diced

1 package asparagus

3 carrots, sliced thin or grated

1-2 cups frozen spinach

Gluten-free oyster sauce

Gluten-free soy sauce

2 lbs chicken breast, thawed, cubed

Soak black rice overnight in 4 cups water. Do not drain. Cook in water with about 2 tsp salt, set aside in large bowl. Saute remaining vegetables and chicken, each separately, adding to rice mixture in bowl. Add oregano and salt, soy sauce and oyster sauce to taste.

Sweet and Sour Venison/Beef

Sweet and Sour Venison/Beef

 

Ingredients:

10 Tbsp. sugar

9 oz. La Choy Soy Sauce

½ cup white distilled vinegar

1 20 oz. Can Chunk Pineapple

Vegetable oil

2 large bell peppers, sliced into thin strips

3 lbs. venison or beef tenderloin, cut into strips

½ cup cornstarch

1 tsp. ginger

1 tsp. garlic powder

Hot cooked rice

Directions:  Cut up venison/beef into thin slices and place in bowl. Set aside. Mix sugar, soy sauce, vinegar and pineapple juice drained from can in a small bowl; pour over venison/beef mixture and let marinade in refrigerator for 2 hours.

Heat up 2 Tbsp. vegetable oil in large skillet and sauté bell pepper strips till browned. Remove venison from marinade and add to skillet. Stir fry until all meat has no pink left in it. Add the pineapple chunks. Add cornstarch to marinade and mix well; pour over beef mixture. Stir constantly on medium heat until liquid thickens. Add garlic powder and ginger.

Remove from heat. Serve over hot cooked rice.

Pork & Green Bean Stir-Fry

6 lbs. pork, cut into strips
1/4 cup sugar
1/4 cup soy sauce
2 Tbsp. Sesame oil
2 Tbsp. rice vinegar
1 Tbsp. ground ginger
2 Tbsp. minced garlic
1 Tbsp. corn starch
2 Tbsp. vegetable oil
12 oz. frozen green beans
1 cup chopped bell peppers
rice, cooked

Cut up pork into thin slices and stir fry until cooked through.  Combine sugar, soy sauce, Sesame oil, vinegar, ginger and garlic. Stir fry green beans and bell peppers beans are no longer cold and vegetables are slightly browned. Add pork, and stir fry together for 1 minute. Add liquid, stirring to coat and until thickened. serve on cooked r
ice.