ALKALINE DIET RECIPE: SPICY LEMONGRASS WITH GARLIC STIR-FRY

While I love eating out the alkaline way, I also love a good fake out take out. This entrée gives you the best of your favorite Thai restaurant without all of the acid.

It’s a great dinner filled with nutrient-rich veggies in a sauce that is amped up with flavor. If you’re not into heat, don’t worry – you can add as little or as much chili as you want.

This is one of those dishes where you’re going to be fighting over who gets the leftovers!

Give it a try and let me know what you think over on Facebook.

Spicy Lemongrass With Garlic Stir-Fry

INGREDIENTS [Serves 2]

Quinoa
1 1/2 cup quinoa
3 cups water or veggie broth (yeast free)
1 garlic clove ,minced

Spicy Lemongrass and Garlic Sauce

1/2 cup vegetable broth
1/2 cup gluten-free tamari
1 tsp. chili flakes (less or more depending on how much heat you like)
2 cloves garlic, minced
1 tsp. fresh lemongrass, minced
Juice of 1 lime

Stir-Fry
2 tbsp. coconut oil
1 small white onion, diced
2 cloves garlic, minced
2 tsp. ginger, minced
1/2 cup snow peas
1/2 bunch asparagus, cut into 1/2” pieces
2 carrots, cut into 1/2” pieces
1/2 bunch kale, cut into ribbons
1 handful mung bean sprouts

DIRECTIONS

Mix the quinoa, garlic, and broth in a pot over high heat. When the broth comes to a boil, turn heat down to a simmer and cover. Cook until all the liquid has been soaked in the quinoa, about 15-20 minutes.

In a small saucepan, combine all the ingredients for the spicy lemongrass sauce and simmer for 5 minutes to let the flavors meld. Remove from heat.

In a wok or large pan with sides, heat coconut oil and add garlic, ginger, and onion. Let simmer until brown. Add a little more oil if needed and toss in all of your veggies (except the sprouts). Give them a good mix and cover your pan so the veggies can steam. Steam for 5 to 10 minutes depending on how “al dente” you want your veggies.

Add in sprouts, serve, and enjoy!

Want more recipes like this one?

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