Here’s a full meal demo you might enjoy. The first segment is a hands on demonstration of how to do sauté without oil or Pam or any of that stuff. Way healthier. Enjoy!
This recipe uses:
Red onion, green and red bell peppers, garlic, kale, brown rice, low sodium vegetable broth, a frozen stir fry mix (broccoli, cauliflower, watercress, snap peas, carrots,) and some leftover peas. It also uses low sodium tamari and some General Tso sauce, a tiny cheat as those two things are not whole foods. The tamari is minimally processed and IS included in a whole food plant-based diet. The General Tso is not. It’s the healthiest version we could find, and we used less than 1/4 cup.
1. If it is cooked too much for you, cook it less. 2. I use stainless steel, ceramic, stone, or iron. Ozeri and Caraway pans are my current favorite safe nonstick pans. 3. Plastic/Silicone utensils are obviously food-grade safe and are pretty universally recommended in every cooking class I've taken, to avoid scratching pans. Oil is completely unnecessary and unhealthy. Even a bad pan less harmful than cooking in oil. But I suggest we don't have to do either. Simply use quality pans, and replace them when they show wear. One of my favorite instructors said, "If you can't cook without oil, you can't cook." I've adopted that as my personal challenge.
Cooked way too long for me. Also, what's with the plastic spoon? Dangerous. And what is the coating on your pans? I only use stainless steel and cast iron.