Preparing Chinese food without soy is essentially impossible, however, through much trial and error I have come up with a facsimile that comes close to satisfying Anna’s craving for “Chinese.” This recipe can easily be prepared based upon preferences or ingredients in the refrigerator– such as broccoli, asparagus, or green beans. Don’t be shy with the sesame oil, salt and pepper. It is the primary source of “oriental flavor.”
- 1 small steak grilled–seasoned with sesame oil, salt and pepper
- 1 cup fresh soba noodles–if using dry, cook according to directions
- 1-2 TBS sesame oil
- 1-2 TBS olive oil
- 1-2 cloves fresh garlic chopped fine or minced
- 1 TBS mustard seeds
- 1/2 yellow onion sliced
- 1/2 cup orange or yellow pepper coarsely chopped
- 1/2 cup mushrooms sliced
- 1-2 green onions sliced
- Salt & pepper to taste
- On medium heat saute onion, and chopped pepper in 1-2 TBS sesame/olive oil combination until slightly softened.
- Add mushrooms and 1/2 of chopped green onion and 1/2 of minced garlic. Continue stirring.
- Push mixture to sides of pan, leaving an open space in the middle. Pour in a small amount of oil and add mustard seeds. Let mustard seeds roast for 2-3 minutes or until they start to “pop.”
- Remove vegetables from pan and place in bowl.
- Add soba noodles with remaining sesame/olive oil and garlic to pan. Stir until noodles are warm and garlic is fragrant. Return the vegetables to pan and combine with noodles.
Serve with sliced steak–or meat of choice. Top with remaining green onions and chopped nuts. Serves 1-2 people depending on how hungry they are.