NO-STIR FRY

 This is as much of a concept as it is a recipe. In a traditional stir fry, the meat and various vegetables are added at different times depending on how much cooking they require. In this lazy version, those differences are managed with layering. And the cook gets to put his or her feet up while the veggies fend for themselves.


Minced garlic
Sliced: carrots, golden beets, leeks, red and yellow peppers, and
Savoy cabbage
2 cups chopped cooked chicken or pork spiced with salt, turmeric and chili pepper flakes (Use sauteed tofu or leave out meat for a vegetarian dish.)

1. Layer the garlic, carrots, and beets on the bottom of a skillet that has been coated generously with olive oil.

2. Adjust heat to a low setting. Sprinkle a little herbed salt on each layer

3. Add peppers and leeks. Spread the cabbage over the peppers and leeks.

4. Then add the cooked chicken on the very top. Cover, mix the sauce, and go read a book for 15 or 20 minutes.

5. Sauce: 1/4 cup soy sauce or tamari 1 tablespoon raw honey 1/4 cup water 1 tablespoon corn starch Mix sauce ingredients and set aside.

6. Add sauce to vegetables when they are cooked. Turn the heat up for a minute or two and then stir. The sauce will thicken and coat the vegetables.

You can obviously substitute other vegetables and meat in this mix. Simply put the long cooking veggies on the bottom and the fast cooking ones nearer the top. Since the meat is already cooked, it goes on the very top and gets stirred in at the end when the sauce is mixed in.

Serve with rice. Add turmeric to your rice for a pretty color and place a scoop right on top of the meat and vegetables.