etstreiff Posted February 7, 2015 Share Posted February 7, 2015 I used to serve rice when making stirfry. What are some sides that you serve now that are whole 30 compliant? Thanks Link to comment Share on other sites More sharing options...
Moderators Tom Denham Posted February 7, 2015 Moderators Share Posted February 7, 2015 I use wilted greens with stir-fry dishes. Mounds of fresh kale, spinach, beet greens, turnip greens, etc. wilt nicely and go well with stir-fried onions, ground meat, diced meat, etc., peppers... Strong greens like kale and turnip greens need a splash of vinegar to brighten them up. I use apple cider vinegar most of the time, but also use champagne or rice vinegar. I also add dried cranberries to wilted greens when I can find them sweetened with apple juice instead of sugar. Link to comment Share on other sites More sharing options...
Administrators ladyshanny Posted February 7, 2015 Administrators Share Posted February 7, 2015 I usually do a bed of sauteed cabbage for stir fries. I will usually make sure my stirfry is a bit spicier when I use cabbage as the base as slow cooked cabbage can caramalize a bit and get slightly sweet tasting. I've also used cauli rice and mashed cauli (mashed when I'm feeling lazy or pressed for time). Link to comment Share on other sites More sharing options...
Britishgal Posted February 7, 2015 Share Posted February 7, 2015 I love stir fries with noodles so serve them with courgette (zucchini??) "noodles"...or cauli "rice"? Link to comment Share on other sites More sharing options...
GlennR Posted February 7, 2015 Share Posted February 7, 2015 Spaghetti squash. Here's my recipe of Whole30 pancit (Filipino noodles) that is basically stir-fry mixed with cooked spaghetti squash. Link to comment Share on other sites More sharing options...
CaGirl Posted February 7, 2015 Share Posted February 7, 2015 Good to see you back Glenn Link to comment Share on other sites More sharing options...
hollylu Posted February 15, 2015 Share Posted February 15, 2015 I also like cauli-rice a lot (my son actually thought it was cous cous!) and have recently discovered that cabbage cut into longish strips and lightly steamed is a wonderful substitute for noodles (with spaghetti sauce, etc.) - it would probably be good with stir-fry too. Link to comment Share on other sites More sharing options...
Administrators ladyshanny Posted February 15, 2015 Administrators Share Posted February 15, 2015 I also like cauli-rice a lot (my son actually thought it was cous cous!) and have recently discovered that cabbage cut into longish strips and lightly steamed is a wonderful substitute for noodles (with spaghetti sauce, etc.) - it would probably be good with stir-fry too. We do this a lot with cabbage. Sliced red cabbage and the green beans from Costco, sauteed and then tossed in sesame oil topped with ground pork in Sunshine Sauce is a favourite "stirfry" around our house! Link to comment Share on other sites More sharing options...
Munkers Posted February 16, 2015 Share Posted February 16, 2015 I tend to just make our stir-fries with extra vegetables and serve them as-is for a one dish meal. Link to comment Share on other sites More sharing options...
Chefif Posted February 17, 2015 Share Posted February 17, 2015 Cauli Rice is perfect for this! Link to comment Share on other sites More sharing options...
that girl Posted February 18, 2015 Share Posted February 18, 2015 I enjoy chopped up cauliflower. Cook to desired tenderness and put it in a food processor till its chopped to rice size pieces...yum! Link to comment Share on other sites More sharing options...
TaraLynAK Posted March 2, 2015 Share Posted March 2, 2015 I love love love love brocoslaw- its shredded carrots and broccoli that when you steam then fry up is a lot like yakisoba noodles. Be careful with this not to add any more broccoli because it is easy to "stink up". I add a lot of green onions and bean sprouts for texture too. Link to comment Share on other sites More sharing options...
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