Disney Recipes

Stir House, A Vegan And Gluten-free Stir Fry-spot, Opens Downtown

A-Town

Photo by Heidi Harris

When a dire digestive tract issue forced Antonio Brown to completely revamp his diet, he didn't even know what gluten was. The former city councilman was already vegan and struggled to find restaurants that could accommodate his dietary restrictions.

"It was incredibly hard to find food. If it was vegan, most times it had wheat or gluten in it, so I couldn't consume it," he explains. "Even when grocery shopping, I had to go to four stores to find food I could eat. I knew I couldn't be the only one struggling."

A serial entrepreneur, Brown partnered with Ebony Austin (Nouveau Bar & Grill), Phillandas Thompson, and Tosin Adesanya to create Stir House, a casual stir fry restaurant serving all vegan and gluten-free food. Set to open Downtown May 3 in Fairlie-Poplar, it will serve lunch and dinner Monday through Saturday.

Spring rolls

Photo by Heidi Harris

From noodles to rice to vegan meat, seafood, and poultry, everything is cooked in a wok using fresh ingredients. Options include 15 vegetables and five house-made sauces. Proteins range from white quinoa and "shrimp" to chorizo crumble, Daring chicken, Impossible ground beef, spicy Beyond sausage, and "meatballs." Customers can create their own box with a base of quinoa, rice or fettuccini noodles, or jasmine rice, or order pho with vegetable broth and rice noodles.

Signature items include the A-Town—Jasmine rice with Impossible ground beef, onions, garlic, sweet peppers, red beans, corn, and purple cabbage, topped with a fried drumstick and drizzled with red pepper aioli. Another option is the Khan—rice noodles with Impossible ground beef, garlic, onions, bok choy, sweet peppers, and basil, topped with Daring chicken and Mongolian sauce. Spring rolls, jalapeño hush puppies, and lemon-pepper fried drumsticks are also available. For dessert, expect a carrot cake parfait, peach-apple empanada, lemon pound cake, and pineapple upside down cake.

Strawberry-mint lemonade

Photo by Heidi Harris

Juices are squeezed in house. The beverage list features pear, watermelon, orange, strawberry-mint lemonade, an Arnold Palmer, and a special detox juice for hangovers. "It's a way for the college students at Georgia State nearby to rejuvenate and rehydrate their bodies," Brown says. A meal-replacement shake boasts 40 grams of protein.

"Stir House is a way to address healthy, conscious eating. Knowing what you're eating and the effects it has on your body is of the highest importance," he says. "Folks should be able to enjoy delicious-tasting food and not deal with side effects from allergens."

Formerly Fish Bowl Poke, the 1,485-square-foot Stir House space is designed for carryout, although dine-in is permitted. Customers order at a kiosk, and food is prepared to order. Meal plans featuring 10 and 14 meals are available for delivery weekly.

The Khan

Photo by Heidi Harris

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"That's Not Food": Internet Gives Thumbs Down To Viral Video Of Fried Noodles

In the realm of comfort food, a steaming bowl of instant noodles reigns supreme. While instant noodles come in various flavours and styles, the internet has introduced a new recipe that's gaining popularity. Yes, you heard it correctly. A viral video, demonstrating the creation of crispy "fried noodles," was posted by an Instagram food page. The video begins with a man stating, "Turning instant noodles into a delectable treat - easy and delicious." The process commences with boiling water and cooking the instant noodles.

After immersing the cooked noodles in cold water, the man proceeds to wrap them in plastic wrap. As he does this, he can be heard saying, "Place the cooked instant noodles on top, roll it up. The tighter the roll, the better." Following this, he suggests refrigerating the rolls for a couple of hours and then cutting them into bite-sized pieces. These pieces should be deep-fried until they turn golden brown. Once fried, he recommends enjoying them by sprinkling the seasoning provided with the pack. Take a look:Also Read: "Vada Pav Ka Satyanash": Says The Internet About Chocolate Cheese Vada Pav

Despite the innovative recipe, fried noodles failed to impress the internet. Several users shared their views in the comments section. One comment read, "Bro, this is literally how ramen is made before it's boiled. Just eat the raw ramen." Another commenter remarked, "You people have too much free time," highlighting the perceived lack of utility in the dish. "Frying, boiling, drying, and then deep-frying instant noodles. The point is reshaping the noodles," another person observed. A user sarcastically remarked, "So basically just eat the noodles right out of the pack?" Another simply stated, "That's not food, bruh."Also Read: Viral Video: This 90s Birthday Party Plate Will Bring Back Happy Childhood MemoriesOne commenter joked, "Should've used water from the Mississippi River." Another humourously remarked, "These are like Japanese hash browns." Yet another user expressed, "Why didn't I come up with this myself? I'm not going to use instant noodles or the toxins they put in their bags. I'm going to fire up a brown sauce-themed stir fry (soy, oyster, sugar, ginger, garlic, chili, sesame) with velveted chicken and veggies and I'm going to use these like a crispy chow mein dish. Yes Sir!"

What are your thoughts on this dish? Would you consider making it at home? Share your opinions in the comments section below!

For An Easy, Flavorful Stir-fry, Combine Chicken Breasts, Bell Peppers And Umami-rich Hoisin

This image released by Milk Street shows a recipe for chicken and bell pepper stir-fry with savory-sweet, umami-rich hoisin sauce. Credit: AP

Stir-fries are easy to cook, but getting the flavors just right can require a long list of aromatics and seasonings. Relying on high-impact ingredients cuts down on cost and time, while still delivering big flavor.

In this case, we create an easy, great-tasting stir-fry that leans on savory-sweet, umami-rich hoisin sauce to drive the flavor of the dish.

The recipe, from our book "Cook What You Have," which draws on pantry staples to assemble easy, weeknight meals, pairs tender chicken breasts and snappy bell peppers with a mixture of hoisin, soy sauce, sherry and a few common aromatics. It's cooked in a single skillet and takes just 25 minutes to prepare.

First, we cook the bell peppers in a little oil until softened and beginning to brown. Garlic, ginger and pepper flakes are added and sauteed until fragrant, giving the dish a complex, slightly spicy backbone. We slice the chicken crosswise, or against the grain, so the muscle fibers are short rather than stringy, which helps keep it tender while cooking. The sticky, savory-sweet glaze is briefly thickened in the pan before serving.

The cooking goes quickly, so be sure the ingredients are prepped and at the ready before you head to the stove. Serve with steamed rice for a substantial and filling supper that doesn't skimp on flavor.

STIR-FRIED HOISIN CHICKEN AND BELL PEPPERS

Start to finish: 25 minutes

This image released by Milk Street shows a recipe for chicken and bell pepper stir-fry with savory-sweet, umami-rich hoisin sauce. Credit: AP

Servings: 4 to 6

¼ cup hoisin sauce

2 tablespoons dry sherry OR sake

1 tablespoon soy sauce, plus more if needed

3 tablespoons grapeseed or other neutral oil

2 medium green OR red OR orange OR yellow bell peppers OR a combination, stemmed, seeded and sliced about ¼ inch thick

2 medium garlic cloves, minced

1 tablespoon finely grated fresh ginger

½ teaspoon red pepper flakes

1½ pounds boneless, skinless chicken breasts, sliced crosswise ¼ inch thick

In a small bowl, stir together the hoisin, sherry and soy sauce; set aside. In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the bell peppers and cook, stirring occasionally, until softened and beginning to brown, 4 to 5 minutes. Add the garlic, ginger and pepper flakes, then cook, stirring, until fragrant, 30 to 60 seconds.

Add the chicken and cook, stirring occasionally, until lightly browned and opaque throughout, 7 to 8 minutes. Add the hoisin mixture and cook, stirring, until the sauce slightly thickens, 1 to 2 minutes. Off heat, taste and season with additional soy sauce, if needed.

Optional garnish: Thinly sliced scallions

EDITOR'S NOTE: For more recipes, go to Christopher Kimball's Milk Street at 177milkstreet.Com/ap

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