Stir-Fry Anything

I have always loved a good stir-fry.  I think it's a great way to get in a lot of vegetables and it's an easy one dish meal.  My husband on the other hand thinks that I made it too often when we were first married, so I haven't made it a lot since.  I just re-entered the stir-fry world and it's been wonderful!  My husband now says it's OK in small doses, but not a couple times a week :)

Stir-Fry Anything

1 onion, sliced

1 tablespoon coconut or olive oil

3-4 c. of fresh vegetables

(variation of bell peppers, carrots, zucchini, broccoli, peas, etc)

1 head of cabbage

1 c. of teriyaki sauce or any flavored sauce you prefer (just make sure it doesn't have MSG)

fresh ginger, if desired

10 oz. noodles, cooked (I buy buckwheat noodles precooked, but you can use anything.  You could also just serve it over brown rice)

1/2 c. nutritional yeast (this can be used as a meat replacement- or use meat, chicken, shrimp,etc..)

Sauté onions in oil until onions are soft over high heat. Add the garlic for another minute, and then the vegetables.  Sauté 4 more minutes or until soft.  Add cabbage, sauce, & fresh ginger if desired. Reduce heat to low. Continue stirring and cook until cabbage is soft. Stir in noodles and nutritional yeast, mixing well. Continue heating until the noodles are warm.  Pour into serving bowl. If you are going to use meat instead of the nutritional yeast, cook it in the pan first, remove, and cover to keep warm.  When the vegetables are done, add the meat back in. 

Nutritional yeast is produced by culturing the yeast with a mixture of sugarcane and beet molasses, then harvesting, washing, drying and packaging the yeast.
It is a source of protein and vitamins, especially the B-complex vitamins and is a complete protein. It is also naturally low in fat and sodium. Some brands of nutritional yeast, though not all, are fortified with vitamin B12. The vitamin B12 is produced separately from bacteria and then added to the yeast.
Nutritional yeast has a strong flavor that is described as nutty, cheesy, or creamy, which makes it popular as an ingredient in cheese substitutes. It is often used by vegans in place of parmesan cheese. Another popular use is as a topping for popcorn. It can also be used in mashed and fried potatoes, as well as putting it into scrambled tofu or eggs. Some movie theaters offer it along with salt or cayenne pepper as a popcorn condiment.  Interesting, huh?  You can find it at most health food stores in the bulk aisle.