RAW VEGAN THAI STIR FRY    
Serves 8-10 as a main dish.    

Copyright © 2008, Pam Schmidt

This is a feasting recipe for a large crowd – make it work for you by varying the veggies and quantities, and simply toss all with the sauce to save time.

Marinated Vegetables:

?16c of carrot slices, broccoli or cauliflower chunks, red or savoy cabbage strips, thin onion slices, enoki mushrooms, quartered crimini or button mushrooms, halved cherry tomatoes, & smaller amounts of julienned rutabaga, parsnip, & white yam (marinate 1hr at room temp. or overnight in the fridge in 1/4c each EVOO (extra virgin olive oil), lemon juice, soy sauce & 1t ground Celtic sea salt)

Fresh Vegetables:

5–6c of daikon slices, snow peas, celery chunks, bell pepper strips, Chinese eggplant or other summer squash slices, & water chestnut chunks

Herbs:

1½-2c of chopped Asian herbs such as Thai basil, red perilla, cilantro, dill, mint, & fish mint

Other additions (optional):

• fresh young coconut noodles (1½–2 coconuts or 1–400g package frozen strips, thawed & drained)
• young coconut unpork (coat young coconut chunks in equal parts soy sauce & EVOO & dehydrate 4–7 hrs)
• garnishes: ½–1c soaked or sprouted red or other rice, handful torn or whole leaves/stalks Asian herbs
• sprouts: 1 quart/litre of mild sprouts such as mung bean, lentil, clover, alfalfa or quinoa
  

Sauce

Blend the following in a blender until smooth:

• ½c EVOO & 3T soy sauce (or reuse same quantity marinade from above)
• ¼c lime juice
• 1/3c orange juice
• 1t minced garlic
• ½t minced ginger
• 6 lime leaves, minced
• ¼t minced jalapeño pepper
• 3 small shallots, minced
• ¼c coconut water
• ½T umeboshi vinegar
• ¼ dried Thai red pepper (with seeds if you like it hot)
• 2T chopped lemongrass

Place all ingredients in a large bowl and toss with sauce.