Stir Boil

This is a salicylate free/casien free stir boil (instead of stir fry). I invented this when we were first testing for allergies, because it was one of the only things we could eat and it tasted like real food.

Ingredients:

1 1/2 cups uncooked rice
lots of water
2 white potatoes, peeled and diced
2 celery stalks
1 can of bamboo shoots, undrained (available canned with only bamboo shoots and water)
2 lbs meat, (whatever kind of meat you can eat, we used beef)
1/4 head white or green cabbage
2 eggs, mix vigorously with a fork
soy sauce to taste
safflower oil (make sure to get one with no preservatives, if you are on a salicylate free diet)
soy sauce to taste
safflower oil (make sure to get one with no preservatives, if you are on a salicylate free diet)

Directions:

Start the rice cooking in 3 cups of boiling water. Put the lid on, turn it to low and set the timer for 25 minutes.
In the largest non-stick pan or skillet you own, pour 1 cup of water and begin heating over high heat. Add the potatoes.
Add some soy sauce to taste and feel free to add more as you go.
Each time the water begins boiling down, add another 1/2 cup of water.
Wash and slice the celery and add it to the pan. Stir.
Open the bamboo shoots and add them to the pan with the water from the can. Stir.
Chop the meat into bite-size pieces. Add the meat to the pan. Keep adding a 1/2 cup of water as needed. Stir. Add more soy sauce if desired.
Coarsely chop the cabbage. Add to the pan and stir.
The rice should be about ready at this time.
Pour the eggs into the pan and stir. Then add the rice and stir.
Remove from heat and let cool slightly. Drizzle the safflower oil on top. Serve with soy sauce.

See other recipes submitted by Heidi Jackson