Sarah Gray & Courtney Roulston Cooking with Substitutes

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat and cost-effective.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free; liquid aminos is often less expensive.

chia noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice noodles

Zucchini noodles are lower in calories; rice noodles are more affordable.

fish sauce

🥗Healthier: coconut aminos

💰Cheaper: soy sauce

Coconut aminos are lower in sodium; soy sauce is a common substitute.

Welcome to the cooking session and introduction of the recipe.

Discuss the importance of cooking with substitutes for allergies.

Introduce the ingredients: brown rice noodles with chia seeds, lamb mince, lemongrass, ginger, french shallots, green chili, coriander stems, tamarind, maple syrup, ground cumin, ground coriander, ground turmeric, and coconut milk.

Start by heating a wok over medium heat.

Prepare the spice paste by adding chopped lemongrass, ginger, french shallots, green chili, coriander stems, tamarind, maple syrup, brown cumin, ground coriander, and ground turmeric into a blender.

Blend the ingredients until smooth to create the spice paste.

Add the lamb mince to the wok and cook until browned.

Add the prepared spice paste to the lamb and stir well to combine.

Pour in the coconut milk and mix everything together, allowing it to simmer for a few minutes.

Add the cooked brown rice noodles to the wok and toss to combine with the lamb and spice mixture.

Serve the stir-fry garnished with coriander leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary