Cook's Corner with Chef Jyoti Friedland

Recipe from The Talleygram, June 13, 2007

Power of Bragg Stir Fry

Jyoti's Tasty Tip:

This is the simplest and no-brainer stir-fry that an inexperienced cook can start with, without guilt I promise.

You must be wondering why I named this dish with Bragg in it. I can't help it , I'm so enchanted with Bragg Liquid Aminos. If you have any dish that lacks luster and zip, just drizzle it with this sauce. Remember our famous kale! Bragg Liquid Aminos is an important ingredient in that. Definitely, you can change the vegetable to your liking.

Click image to enlarge        

If you don't know yet, something is raging in our deli and that is chicken-less chicken made from soybean fiber, wheat gluten, and spices. You can purchase this in the deli by the pound. We have more exciting new alternative meats like Un-tuna and shrimp. Yes, vegetarians can have their meat and eat it, too.

Remember, it's all about the taste!   Chef Jyoti                                                                            


Makes 6 servings



2 tablespoons organic canola oil
1 teaspoon organic ginger, grated
3 organic roma tomatoes, diced small
1/2 medium organic napa cabbage, sliced
1 small organic yellow squash, sliced into half-moons
1 pound chicken-less chicken, slice or dice into chunks
1 tablespoon Bragg Liquid Aminos, or more to taste


  1. In a large skillet, heat oil over medium heat and add ginger. Stir frequently until golden brown.

  2. Stir in tomatoes, cabbage, squash, and splash of Bragg Liquid Aminos. Cook until all vegetables softened but still firm, 5 minutes.

  3. Add chicken-less chicken; stir occasionally until heated through, 3 minutes. Taste and adjust seasonings.

Original Talley's recipe by Chef Jyoti Friedland

Copyright 2007 Talley's Green Grocery