No, I’m not dipping raspberries into hot sauce–although it’s worth a try! I’m talking about this tasty mo-fo right here:
This here is sweet and spicy stir fry with raspberry-lime water, a concoction I’m almost loathe to share because I want to keep all the tasty goodness to myself. However, I like recipes on blogs as much as any independent internet gal who cooks for herself, so enjoy a natural vitamin water I found on a vegan group and the best stir fry that has ever kissed my mouth and left me begging for more.
Raspberry-Lime Vitamin Water
3-5 large raspberries
2 tbsp sugar (optional)
In a 8-12 oz. mason jar (yes I know, mason jars are over-hyped, shut up), squeeze lime slices and add mashed raspberries. Fill to the brim with water, shake, and leave in the fridge over-night. When ready to drink, shake jar once more for good measure and drain into glass.
In this drink’s defense, the raspberry pulp looks disgusting, but as raspberries are known to help inflammation, I’m willing to overlook the pet-peeve of disgust for the benefits.
Sweet and Spicy Stir-Fry
3 oz. stir-fry egg noodles
1 tbsp olive oil
teriyaki marinade (sticks better than teriyaki sauce)
Louisiana hot sauce
alfalfa sprouts, cucumber, and zucchini (optional)
Bring water to a boil and cook noodles for 2 minutes. Drain done noodles (do not rinse). Heat olive oil in a pan to prevent sticking. Add noodles and cook on medium, stirring in teriyaki marinade and hot sauce to taste for 1 minute. Before serving, make a “gravy hole” and add alfalfa sprouts, cucumber, and zucchini.
The spicier the better, I say! Adding cool, watery vegetables balances out the spiciness. The alfalfa sprouts are fun to mix in with the noodles.