Last month I made this recipe for a live raw food demo in the Chicago suburbs; it was a huge hit!
This is super flavorful way to get lots of great fresh veggies in your diet without feeling like you have to make another salad with lettuce, tomato, and avocado.
Raw Veggie Stir Fry
Veggie prep:
- 2 cups chopped broccoli tops (not the stems)
- 1/2 cup sliced mushrooms (about the half the container if you get an 8oz pack from the store)
- 1/2 zucchini (sliced julienne style for fun!)
- 1/2 red bell pepper (more julienne style, please!)
Mix together in a bowl and set aside.
Sauce prep:
- 1/4 C Olive Oil
- 1/3 C Sun dried Tomatoes (9 soaked sundried tomatoes)
- 2 1/2 tsp Curry Powder
- 3 1/2 tsp Nama Shoyu (raw soy sauce)
- 1 TBS Raw agave
- 1 clove garlic (or 1/2 tsp granules)
- 2 TBS water
- 1/4 piece of fresh ginger
- 1 TBS fresh orange juice
Blend ‘em all up in your blender! The curry and the ginger will give your sauce an awesome kick and the sauce will be thick. Add water just a little bit at a time if you want it a bit thinner, but the idea is that it’s going to coat your veggies as a sauce, not a thin dressing.
Now, here comes the special part! (The noodles!)
There are these amazing things called raw kelp noodles, a.k.a. Sea Tangle Noodles.
You can find them online or at Asian food stores in your area. (Usually a much better deal to get them from an Asian market.)
Before you get worried about the word KELP, let me assure you they taste nothing like seaweed or fishy sushi wraps (nori) that you may be familiar with already. These are basically tasteless! I like to joke that these kelp noodles, as well as soaked chia seeds, are the tofu of the raw food world. 
So!
Onto the assembly…
After tossing your veggies in the amazing sauce you created:
- Drain your kelp noodles. (They come with some water in the bag.)
- Cut the kelp noodles into smaller pieces. Not diced, but you want them to be a bit shorter than they are so you can pick them up with a fork.
- Loosen them up in your hands and mix them in with your stir fry veggies covered in sauce.
- Stir it all around. (This is a STIR fry after all, my friends!)
Enjoy with chopsticks!
{ 6 comments… read them below or add one }
Mona dear, This may seem to be just a semantic question but being a stickler for language and working on recipes as I do all the time, I would like to know why the use of the word ‘fry’ in a raw foods recipe? It seems self contradictory somehow. Why not a ‘stir and toss’ or a ‘stir’n not-fry’ or some other creative use of words that convey what you mean and yet keep the concept of ‘raw’ front and center? Just a thought.
All love, and keep on keeping on with what you are doing. I am really impressed with your work and wish you every success.
All love, oceans of it, Bette
Thank you, Bette! Those are great ideas and I totally understand where you’re coming from. I’ve seen people in the raw food world handle it both ways…sometimes calling them the original name so that people who relate to the cooked versions can know that this is the raw version, and then others who change the names as you’ve mentioned. So I will play with all ideas! Thank you, thank you. : )
Hi Mona,I am eating the SWTIR FRY….it’s very good,I will save somefor lunch at work tomorrow,thank you for the recipe
Solveig – Great job making it on your own! Wasn’t that easy!? I’m so glad you’re enjoying it and will have some leftovers for lunch. Awesome!!
Mona,
Thanks for posting this recipe! I was at the demo where you made it and it was delicious! Can’t wait to try it myself. Hope you’re having a great New Year!
I’m so glad you liked it, Laura! It’s basically just chopped veggies and a sauce made in the blender. Super easy! You can do it! Happy New Year to you too! : )
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