Asian Stir Fry

When I'm creating a new recipe in the kitchen, I liken it to an artist in their studio.  My mind is so focused on the canvas that I give little attention to the fact that my efforts are producing a mess of epic proportions!  But who hasn't been so engrossed in a fun project, that they forget to look around?   Thankfully this mess resulted in a masterpiece! :-D  

It all started with the purchase of a few new tools for the kitchen.  I have been wanting to try the Spiralizer for a while now, and also grabbed the Inspiralized Cookbook to go with it.  Making noodles out of your vegetables .. what Kitchenista wouldn't want to delve into THAT arena? 

But honestly, how often can a country girl living out in the middle of .. well .. the country follow an exact recipe? More often than not I have to substitute THIS ingredient for THAT one depending on what is in the house. So the term 'Stir Fry' is used very loosely in this recipe.  Feel free to substitute whatever veggie or meat you have on hand.  Go ahead and make it your own.  This country girl won't mind a bit!

Asian Stir Fry

3 green zucchini
3 parsnips
1 carrot
1 tsp ginger, grated
1 tsp garlic, grated
1 cup of frozen mixed veggies (broccoli, carrots, cauliflower blend)

4 fish filets (I would have chosen Salmon, or possibly chicken, but what I had was Mahi Mahi)
Dry rub seasoning for your fish (I sued Lysender's Rub for Fish)

2 TBSP honey
1 tsp dijon mustard
squeeze of lemon
1/4 cup balsamic vinegar
1/2 cup olive oil


The first thing you need to do is spiralize your veggies using your new tool!  If you don't know how to use it, even AFTER reading the page of instructions (ahem), then google it and find a video.  It's all about picking the right blade. 

What results are the most beautiful veggie noodles that you can possibly imagine.  What CAN'T you spiralize? I have no idea.  Rest assured I will be trying out all sorts of things in the coming months.  :-D 

Once your noodles are created, splash some olive oil in a pan and sauté the sliced onion, veggie noodles, garlic & ginger until softened.  Turn the heat down to simmer & cover it, stirring occasionally.  This gives it a chance to steam and cook thoroughly, without burning or having to use an abundance of oil.  I could also see adding a bit of water or broth to the mix if you wanted. 

Next, rub your fish or chicken & roast it in the oven at 350 until cooked thoroughly. It will take fish quite a bit less time than chicken to cook. The Mahi Mahi roasted for about 18 minutes.  Let it cool a bit, and flake the fish into bite-sized pieces. 

Microwave the 1 cup of frozen noodles covered in a bit of water for 5 minutes, drain water. 

Last thing you need to do while the fish is roasting and the noodles are steaming, is make up your dressing.  In a shaker cup add the honey, dijon mustard, lemon, balsamic vinegar & extra virgin olive oil.  Warm it slightly in the microwave to get the honey flowing, close the lid and give it a good shake.  (This also makes an EXCELLENT salad dressing). 

For our purposes today, we are going to drizzle it into our noodles.  Not ALL of it, just enough to your taste. Add the flaked pieces of fish and mix gently.  Stir in the microwaved veggies & top with fresh basil & chives*

*Note to self.  Do NOT send your hubs to the garden for Basil & Chives.  As he may in fact return with Oregano and Grass.  :-D  I'm not kidding.  LOVE YOU, HONEY! 

But hopefully, if you have an AWESOME hubs like mine, he will clean up the hurricane you left behind in the kitchen, & LOVE the dinner you just created.  Even if the noodles are veggies, and you have 2 different kinds of fish, and maybe you didn't have enough garlic on hand that day, but hey .. it's Stir Fry, so it works! Enjoy!

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