Mushrooms, Asparagus, Sugar Snap Peas Stir Fry

I love to use mushrooms as a meat substitute and this stir-fry certainly doesn’t lack for flavor. The asparagus and sugar snap peas give it a delightful crunch and the onions , mushrooms and summer squash add a nice texture.This recipe is vegan and gluten-free and a snap (pun intended) to prepare.
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Mushrooms, Asparagus, Sugar Snap Peas-Stir Fry

Yield: 4-6 servings

½ lb. Crimini mushrooms ¼ inch slices
1 medium yellow squash cut lengthwise and sliced
1 bunch asparagus cut into 2 inch lengths
2 cups sugar snap peas
1/2 medium yellow onion julienne
6-7 cloves garlic minced
2 tablespoons gluten-free tamari
1 tablespoon organic coconut sugar
1-2 tablespoons coconut oil
1 tablespoon corn starch

In a wok or heavy bottom saucepan, stir fry all vegetables, garlic and onions in coconut oil for about 4 minutes. Add coconut sugar and dust with cornstarch and stir fry for another minute. Serve.
Serving suggestion: Serve over cooked brown rice.

©2015 Aron Bradley

Thai Veggie Stir Fry

Our garden produced the eggplant, zucchini, broccoli, basil and cayenne peppers. The beautiful dragon beans were a gift from my good friend Mary Sue. I just love Summer veggies and this is a simple, easy stir fry recipe to honor those garden gifts. Gluten-free, low-fat and diabetic friendly.

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Thai Veggie Stir Fry

Yield: 4-6 servings

5 baby eggplant or 1 medium diced
1 medium zucchini cut lengthwise and sliced
4-5 red or cayenne chilies
2 medium carrots sliced
2 cups dragon or regular green beans sliced bite-sized
1 medium yellow onion julienne
1 crown of broccoli sliced bite-sized
1 – 2×2 inch chunk of fresh ginger minced
6-7 cloves garlic minced
2 tablespoons fish sauce
2 tablespoon organic coconut sugar
7 basil leaves chopped
1 tablespoon lemon grass paste
1-2 tablespoons coconut oil
1 tablespoon corn starch

In a wok or heavy bottom saucepan, stir fry all vegetables, basil, garlic, onions, ginger in coconut oil for about 4 minutes. Add fish sauce, coconut sugar and lemon grass paste. Dust with cornstarch and stir fry for another minute. Serve.

©2015 Aron Bradley

Chanterelles w/ Shrimp

A good friend of mine gifted me some local wild Chanterelle mushrooms and this was the impetus to create this dish. Chanterelles are regarded world wide as one of the finest mushrooms around and are so versatile as long as you don’t bury their delicate flavor. My creation is subtle yet showcases the mushrooms and shrimp with the peppers adding texture and sweetness. Please don’t use farm raised shrimp with this dish or you’ll receive a dose of industrialized bad food karma. Gluten-free, diabetic friendly. PRINT Chanterelles with Shrimp Recipe from MS Word


Chanterelles with Shrimp

Yield: 3 servings

6 oz. wild caught peeled and deveined shrimp
4 oz. chanterelle mushrooms
Half each of 1 green, red and yellow bell peppers cut into strips
1 carrot thinly sliced on a bias
2 oz. butter
2 tablespoons cornstarch
2 tablespoons citrus or lemon vodka
1 teaspoon sea salt
1 teaspoon granulated garlic or 2 teaspoons of fresh chopped
4 sprigs of fresh savory chopped

Clean chanterelles and cut into bite sized pieces. Combine prawns and cornstarch. Prep remaining vegetables and savory. Heat a wok or sauté pan with butter. Add shrimp and sauté till nearly done then add remaining ingredients and sauté for 1 minute. Portion and serve.
Wine pairing: Great with a chardonnay or dry Riesling.

© 2013 Aron David Bradley

Asparagus Chicken with Zucchini

Here is another asparagus chicken recipe this time with zucchini. A stir fry that takes almost no time to prepare. Asparagus is a good source of vitamin B6, calcium, magnesium and zinc, and a very good source of dietary fiber, protein, vitamin A, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, rutin, niacin, folic acid, iron, phosphorus, potassium, copper, manganese and selenium as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. This recipe is gluten-free, low-fat, diabetic friendly and heart healthy.

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Asparagus Chicken with Zucchini

Yield: 4 Generous Servings

1 ½ lbs. free range boneless, skinless chicken thighs
1 bunch of asparagus trim 2 inches off the bottoms of the stems
1 sweet red pepper
1 medium zucchini
½ medium yellow onion
4-5 cloves garlic chopped
2 tablespoons gluten-free tamari sauce
1 tablespoon cornstarch
2 teaspoons grape seed oil or canola oil
1 teaspoon sucralose, stevia or sugar

Cut chicken thighs, red pepper and onion into strips. Cut zucchini in half lengthwise and slice.
In a wok, heat oil, add garlic, onions and chicken and stir fry till chicken is nearly done. Add vegetables, tamari and sweetener and cook for 2 minutes. Sprinkle cornstarch to thicken sauce and stir fry another 30 seconds. Serve.

© 2011 Aron David Bradley