with Chef Jyoti Friedland
Recipe from The Talleygram, April 25,
Arrowroot Noodle Stir Fry
Jyoti's Tasty Tip:
the recipe you're requesting for so many days. You'll be surprised that
it so easy to make but the taste is unbelievable. Where's the magic?
It's adding the mushroom seasoning instead of vegetable broth powder.
Chicken-less meat is now available in the deli, but you can also use
organic tofu or tempeh instead. Make sure you either deep-fry or bake
them before you add them to your vegetable mixture.
click on photo to enlarge
Remember, it's all about the taste!
Makes 6 servings
1 package (10 oz.)arrowroot noodles
3 tablespoons organic canola oil
1 large organic white onion
3 cloves organic garlic, minced
1/2 large organic green cabbage, shredded
1 medium organic carrot, sliced into half-moons
2 ribs organic celery, sliced thin
8 organic white mushrooms, sliced
2 cups chicken-less meat, shredded
2 tablespoons organic tamari, or to taste
2 teaspoons organic sesame oil
1 teaspoon mushroom seasoning
1 teaspoon sea salt and black pepper or to taste
1/2 bunch organic scallions, sliced
Place arrowroot noodles in a bowl and cover with warm water. Soak
for 15 minutes or until soft. Drain and set aside.
In a large skillet heat oil over medium heat. Cook and stir
onions and garlic until onions soften, about 2 minutes. Stir-fry the
rest of the ingredients, 3 minutes. Taste and adjust seasonings.
Add arrowroot noodles and stir frequently using two cooking
spoons, 2 minutes. Taste again and correct seasonings.
Serve right away, top with scallions.
Talley's recipe by Chef Jyoti Friedland
Copyright © 2007 Talley's Green Grocery