You may recall my assertion that Ellie does not like leafy greens. In an eager effort to prove me wrong, Ellie has decided that she LOVES bok choy. So I came up with this healthy stir “fry” to stuff some veggies into her. I put “fry” in quotations because this recipe has no added oil, save what’s naturally present in the peanut butter. Because Ellie likes her veggies crunchy, I served hers raw. If you think that your parrot would prefer cooked veggies, just toss them all in the wok together and omit the soy sauce. Reserve this salty ingredient to sprinkle on the humans’ portions once served.
- 1 package brown rice noodles
- 1/4 cup all natural peanut butter (only ingredient should be peanuts)
- juice of one lime
- 1/4 tsp ground ginger, or to taste
- 1 tsp chili flakes, or to taste
- 1/2 tsp garlic powder
- 1/4 c shredded holy basil (or any sweet basil will do)
- 2 Tbsp soy sauce
- 4-5 large leaves bok choy, with whites, thinly sliced
- 2 cups broccoli florets
- 2 cups sugar snap peas
- 2 carrots, thinly sliced
- 1 cup adzuki beans, sprouted
- 2 green onions, thinly sliced
Prepare rice noodles according to package directions, omitting any salt. Decide how much of the vegetables your parrot will eat and set aside to be served raw.
In a large wok on low heat, melt peanut butter. Remove wok from heat. Stir in lime juice, ginger, chili flakes, garlic powder, holy basil, and 1/4 cup water. Set aside a tablespoon or so of this sauce for your parrot’s veggies.
Return wok with remaining sauce to heat. Add humans’ vegetables, soy sauce, and another 1/2 cup water. Toss to coat. Turn heat to high and cook until vegetables are tender-crisp and bok choy leaves are wilted, about 3-5 minutes, . Divide noodles among plates. Top with vegetables and adzuki sprouts. Top parrot’s plate with reserved sauce. Garnish humans’ plates with green onion.
Serves two very hungry humans and one or more hungry parrots, with leftovers.