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Serves
1 Very Hungry Individual or Many for hors d'oeuvres
Author Notes
I was looking for something healthy, yet satisfying for lunch one day and decided to make a stir-fry. I basically threw a bunch of odds and ends into the pan and the result was spectacular. I ate it warm, however, this is also excellent chilled and served as a cold noodle salad. For hors d'oeuvres, you can serve tiny little portions in adorable miniature dishes. —Ashley Marie
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Ingredients
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1 tablespoon
Grapeseed Oil
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2
Cloves Garlic, sliced
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1
Shallot, sliced
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1/4 cup
Red Onion Slices
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2
Mini Sweet Peppers, sliced
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2
Small Carrots, chopped
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1/2 cup
Raw Apple Cider Vinegar, divided
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1 dash
Paprika
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1 dash
Cumin
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1 dash
Turmeric
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1 dash
Ground Cumin
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2 cups
Cooked Stir Fry Noodles (your choice)
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2 tablespoons
Sesame Seeds
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2 splashes
Bragg Liquid Aminos
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2
Lime Wedges
Directions
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In a medium sized skillet heat the Grapeseed Oil over medium-high heat.
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Add Garlic, Shallots and Red Onions. Sautee until beginning to soften, about 5 minutes.
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Add Mini Sweet Peppers and Carrots. Saute a few minutes, stirring constantly.
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Add 6 TBSP of the raw ACV, give the mixture a few stirs, and let simmer until the liquid has dissolved.
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Mix in your spices (Paprika, Cumin, Turmeric, Cayenne Pepper, Ginger), and saute another two minutes, stirring constantly.
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Add your cooked stir fry noodles, the rest of the raw ACV (2 TBSP), and the sesame seeds.
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Let the ACV simmer out before splashing with the Bragg Liquid Aminos, giving it another stir and plating. Serve with a lime wedge.
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