This tasty stir-fry from Canadian Living includes soba noodles, which are made from buckwheat flour. While you marinate the shrimp for a few minutes, cook the noodles in boiling water and drain. Stir fry the garlic, ginger and snow peas, then add the shrimp mixture and cook until the shrimp are done. Add the cooked noodles and mix until they are warmed through.
Avoiding Additives and Preservatives
Use tamari instead of soy sauce, which usually contains MSG or sodium benzoate. I use Marukan rice vinegar and frozen shrimp with nothing added. Check the cashews to make sure they are additive-free.
Marinate the shrimp for a few minutes
Boil, drain and rinse soba noodles
Saute snow peas
Shrimp, snow pea and cashew stir-fry
Ingredients:
6 oz (175 g) soba noodles
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) rice vinegar
2 tsp (10 ml) sesame oil
2 green onions, sliced
8 oz (250 g) medium shrimp , peeled and deveined
1 tbsp (15 mml) canola oil
1 tsp (5 ml) grated fresh ginger
2 cloves garlic, grated
2/3 lb (300 g) snow peas
½ cup (125 ml) unsalted roasted cashews
Preparation:
Cook soba noodles according to package directions; rinse under cold water and drain. Set aside.
In bowl, whisk together soy sauce, vinegar, sesame oil and onions. Add shrimp and toss to coat; set aside.
In wok or nonstick skillet, heat canola oil over high heat; stir-fry ginger and garlic until fragrant, about 30 seconds. Add snow peas; cook until slightly tender, 3 to 4 minutes.
Scrape shrimp mixture into wok; stir-fry until shrimp are pink, 2 to 3 minutes. Add noodles and toss until warmed through, about 1 minute. Sprinkle with cashews. Serves 4.
From Canadian Living
I needed to use up the last batch of Swiss chard from the garden, so I used it in this recipe adapted from the October 2014 issue of Real Simple. The recipe calls for collard greens, but you can use Swiss chard, kale or any other hardy green. Brown the chicken and set it aside while you sauté scallions, garlic and ginger. Then add the chard and toss until wilted and tender. Add the sauce, cooked chicken and cashews, toss to coat and serve over steamed rice.
Avoiding Additives and Preservatives
Use tamari instead of soy sauce, because it uses alcohol as a preservative instead of sodium benzoate. Check the cashews for preservatives. I make my own oyster sauce from tamari, sugar and cornstarch (see recipe below). Imagine brand chicken stock and Marukan rice vinegar are additive-free, as is Emile Noel organic sesame oil.
Stir fry the chicken strips until browned and then set aside
Stir fry the Swiss chard until wilted
Add the chicken and cashews back to the pan and coat with sauce
Cashew chicken and greens stir fry
Ingredients:
For the sauce
1 tbsp (15 ml) dry sherry
1/3 cup (75 ml) chicken stock
2 ½ tbsp (40 ml) oyster sauce (recipe follows)
2 tsp (10 ml) sesame oil
1 tsp (5 ml) rice vinegar
¼ tsp (1 ml) white pepper
1 tsp (5 ml) cornstarch
Oyster sauce
1 ½ tbsp (25 ml) tamari
1 tbsp (15 ml) sugar
1 ½ tsp (7 ml) cornstarch
For the chicken
3 tbsp (45 ml) canola oil
1 ½ pounds (675 kg) boneless, skinless chicken thighs, cut into ½ -inch (1.25 cm)strips
2 tbsp (30 ml) cornstarch
Kosher salt
1 bunch scallions, sliced, white and green parts separated
4 cloves garlic, sliced
1 ½ tablespoons (25 ml) finely chopped fresh ginger
2 bunches collard greens, Swiss chard or kale, stems discarded and leaves cut into strips (10 cups/2.5 L))
3 tbsp (45 ml) tamari
½ cup roasted cashews (125 ml)
White rice, for serving
Preparation:
Heat 2 tablespoons (30 ml) of the oil in a large nonstick skillet over high heat.
Toss the chicken with the cornstarch and ¾ teaspoon (3 ml) salt. Cook, in batches, turning the pieces once, until well browned (but not cooked through), 3 to 4 minutes.
Transfer the chicken to a plate; reserve the skillet. Reduce heat to medium.
Add the remaining tablespoon (15 ml) of oil to the reserved skillet. Add the scallion whites, garlic, and ginger. Cook, stirring occasionally, until the scallions are slightly soft, 1 to 2 minutes.
Add as many greens to the skillet as will fit. Cook, tossing frequently and adding more greens when there is room, until crisp-tender, 5 to 7 minutes.
Add the sauce, cashews and chicken to the skillet. Cook, tossing frequently, until the chicken is cooked through and everything is coated with the sauce, 2 to 3 minutes.
Serve over the rice, topped with the scallion greens. Serves 4.
From the October 2014 issue of Real Simple
