UC Berkeley alum and Olympic swimmer Natalie Coughlin is following up her lengthy and splashy profession with a culinary one. She’s competed on Food Network’s “Chopped.” She co-owns a boutique Napa vineyard. And her sleek new cookbook, “Cook to Thrive: Recipes to Fuel Body and Soul” (Clarkson Potter, $25), brims with flavorful recipes that run the overall gamut from wholesome, nutrient-wealthy dishes to pure consolation fare, consisting of her grandmother’s lumpia.
Coughlin’s Everything-but-the-Kitchen-Sink Stir-Fry falls into both the comforting and good-for-you classes with its mix of lean protein, tasty greens, and entire grains. And the vibrant flavors of this home made stir-fry sauce seal the deal. The recipe template calls for a cup of chopped veggies, but Coughlin encourages readers to go all-in on the veggie the front.
Heat a big wok or skillet over medium-excessive heat. Using paper towels, pat the protein of your desire very dry. To the recent pan, upload 1 tablespoon cooking oil and the protein, and cook dinner, stirring, until cooked via. Add greater oil if necessary. Transfer the protein to a plate.
To the hot pan, upload 1 to two tablespoons cooking oil and the aromatics of your preference. Stir-fry for 30 seconds. Add the toughest vegetables you’ve selected and stir-fry for 1 to 2 minutes. Continue including the veggies. Cook, stirring, till the vegetables reach your preferred doneness.
Return the cooked protein to the pan and add the cooked grain or noodles and Stir-Fry Sauce. Toss to mix. Add extra sauce if essential. Cook, stirring until heated via. Serve without delay with the garnishes of your desire.
Protein: Cubed, pro fowl, red meat or tofu, or peeled, deveined shrimp
Aromatics: Any aggregate of minced garlic, clean ginger, and chiles
Vegetables: Any mixture of chopped onions, bell peppers, julienned carrots, broccoli florets, zucchini, mushrooms, snap peas or different favorite vegetables
Cooked grains or noodles: Brown or white rice, farro, barley, quinoa or Chinese egg noodles tossed with a dash of sesame oil
Garnishes: Thinly sliced scallions, coarsely chopped cilantro or basil, chopped peanuts or sesame seeds
In a saucepan over medium-high heat, integrate the grapeseed oil, garlic, ginger, and crimson pepper flakes. Cook, stirring constantly, until fragrant, 30 seconds. Add the inventory-soy aggregate and bring to a boil. Reduce the heat to medium-low. Whisk inside the cornstarch slurry and go back the aggregate to a boil.
Cook, undisturbed, till thickened, 1 minute, then whisk inside the brown sugar and ¼ teaspoon black pepper. Taste and season with more crimson pepper flakes or black pepper as desired.
Reprinted from “Cook to Thrive: Recipes to Fuel Body and Soul.” Copyright © 2019 by way of Natalie Coughlin. Photographs copyright © 2019 through Erin Kunke. Published by way of Clarkson Potter, an imprint of Penguin Random House, LLC.
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