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About Me

Welcome to my personal blog. My name is Alexis Ho, but most people call me Lexi. I grew up in Honolulu and I am currently living in Portland, Oregon. When I have free time I love to write, take pictures, explore new things, do yoga, and cook. On this blog I free write thoughts and ideas, post pictures of the food I make or eat, and media of the things I enjoy in life. Currently I am working in advertising and I have a passion for art. I enjoy modern art, architecture, film, and design. I am interested in strategy, museum curation, and art history.

Tuesday, February 4, 2014

Sodium Free Vegan Stir Fry

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Instead of using soy sauce, I used BRAGS AIMINO ACIDS. I love this stuff, it replaces soy sauce and makes you feel healthy. 

I don't think I'll make one dish without olive oil 

Remember: 
Medium heat on skillet
Fresh spices. Always. 
Featuring: Ginger. Garlic. Parsley. Green onions. 
You could also add an onion and finely chop it
The onion works well to soak up the flavor and gives the stir fry a nice texture


Ingredients: 
1.Ginger
2. Garlic
3. One Onion (Garnish)
4. Green Onion
5. Parsley
6. Olive Oil
7. Amino Acids
8. Tofu
9. Portobello Mushrooms
10. One Green Bell Pepper
11. Green Beans

Directions:
1. Put one onion, some ginger, some garlic, some parsley into food processor
2. Add olive oil and amino acid to skillet on medium heat and add the spices 
3. Put inside skillet in order: tofu, green beans, green bell pepper, mushrooms
4. Cover and let sit/stir occasionally for 8 min or until tofu has blackened

P.S.
If want a Chinese stir fry just some oyster sauce

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