Yeah, it’s Tuesday tips on a Thursday. It’s been one of those weeks around the Brown household, where there’s always something to do. As we’ve talked about before we’re big proponents of the Bountiful Basket co op and the chance to get a lot of nice seasonal fruits and vegetables. In the last basket we got a bunch of brussel sprouts and have been pondering how to best use them. The brussels are a nice fiberous veggie long known to be the bane of small children and adults everywhere. The reason for this, as far as I can tell, is a tendency for people to cook them to the consistancy of slime. There is a natural bitterness in this vegetable, so adding a slimey texture to a bitter flavor is just bad all the way around. However…remove the bottom core of the brussel sprout, chop and stir fry and you have a really nice use of a vegatable. We made a pork stir fry, which consisted of browning onions and garlic and adding bitesized chunks of pork. Once that was completed we added squash, chopped mushrooms and brussel sprouts and some lovely noodles, all with a bath of soy sauce and our favorite stir fry sauce. This is where the Ultra Gel tip comes in. When the stir fry is almost, but not quite done, I sprinkle about two teaspoons of Ultra Gel into the fry and toss it with everything else. The point of doing this is that the Ultra Gel bonds with the liquid in the sauce and helps it stick to the vegetables, so you have a plate of stir fry which holds all the flavors of both veggies and sauces instead of having a bunch of veg with the sauce on the plate.
One of my favorite things about this recipe is that it can be made very flexible. Going low carb? Cut out the noodles and just stir up the pork and the veg. Going no meat? Easy to stick with noodles and veggies. There are great low sodium soy sauces and stir fry sauces too!
So tell me, dear reader, what’s your favorite stir fry veggie?