gluten-free, dairy-free, egg-free, vegan option, soy-free, sugar-free
My mother and I have never had a mother/daughter vacation. Never until eight days ago, that is. A vacation in the middle of April. Random? Yes. Necessary? Also, yes. It was long overdue. Our destination of choice? Disney World. I did say it was long overdue, did I not? Fifteen years overdue may deem the trip borderline forgettable. A casualty. An unavoidable surrender. Relinquishing one dream to adopt a new one.
Not in our book. Beginning a soon-to-be tradition in our lives requires starting at the very beginning. A mature, sophisticated holiday in Napa Valley complete with wine tastings and spa treatments does sound like heaven to me, but it does no justice to the eight old Desi still seeking a thrill in the Mad Hatter’s spinning tea cup along with her equally thrill-seeking mother.
You see, this was not my first time going to Disney World. We went as a family once before when I was very young. However, my father and brother do not care for rides. So, the girls compromised their true Disney aspirations for the sake of the boys, and with consideration to spend this family vacation as a family.
Not a problem. We made up for it. Finally. And it was a joy. I am so lucky to have a best friend in a mother.
This recipe was inspired by a dinner we enjoyed in Epcot’s “Japan.” Watching the chef at our table was like watching a painter at his canvas. It was hypnotic. I must confess a secondary motive for our visit to Disney World: the food. I’d read in Living Without that Disney World is leaps and bounds ahead of most resorts in accommodating people with food intolerances. My mother and I decided to put them to the test. They passed.
Teppanyaki (serves 2-4)
1 package (about 1 lb) of free-range, antibiotic and hormone free turkey tenderloins (or substitute with chicken, sirloin, shrimp, tofu)
1 small yellow onion
1 head of broccoli
1 1/2 cups (1-2 handfuls) snow peas
1/4 lb baby bella mushrooms
1 Tbsp sesame oil
3 Tbsp sesame seeds, toasted
2 Tbsp coconut aminos or wheat-free Tamari (if you can tolerate soy)
1 Tbsp saki
3/4 cup uncooked jasmine rice, cooked in 1 1/2 cups water
1. Slice onion in long strips. Slice mushrooms thinly. Cut broccoli into bite-size pieces. Trim ends of snap peas.
2. Cut turkey tenderloin (or sirloin/tofu) into cubes (or detail shrimp).
3. Heat wok over high heat with sesame oil.
4. Once hot, add turkey and onions to wok. Add sesame seeds immediately. Stir once or twice. Immediately add mushrooms.
5. Add saki and 1 Tbsp tamari. Stir-fry until onions and mushrooms begin to brown.
6. Add remaining vegetables and remaining Tbsp tamari.
7. Stir-fry until meat is fully cooked and broccoli is a vibrant green (a few minutes).
8. Serve over jasmine rice.