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Upgraded Tanka Bites Stir Fry:
Learning to make Tanka part of your daily meals

2013-03-20
By Jenice Johnson, assistant director of marketing

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Although Tanka Bar may be considered a snack food by many of our supporters and fans, our products are actually a suitable staple to your everyday diet -- beyond snacking.

Tanka can easily substitute other meats in many dishes or even add a leaner meat option to veggie meals. We often cook with Tanka products at the office for our lunches. This week I threw together a stir fry using our Spicy Pepper Blend Tanka Bites. So far it was one of the biggest hits of our weekly dishes.

For this dish, I made enough for about 10 people with a normal portion size. I have tailored the recipe below to fit a family of four. I call it an upgraded stir fry because I added a few different ingredients from the original dish that really worked well with the chewiness of the bites and brought out more flavors.

Upgraded Tanka Bites Stir Fry

3 bags of Spicy Pepper Blend Tanka Bites (or Traditional if you aren't a fan of spice)
1 cup of sliced carrots



1 cup of diced celery
1/2 of a yellow onion, diced
2 cloves of garlic, sliced (Add more if you really like garlic. The flavors are great with it.)
1/2 green pepper, sliced
1 sliced tomato
1/4 t of red pepper flake
1/3 cup of coconut aminos (Coconut aminos are a great soy-free, gluten-fee and lower sodium option to soy sauce.)
1 cup of cashews
1/2 cup slivered almonds
1 to 2 T of coconut oil
Salt and pepper to taste


This is just a good framework for your own stir fry. You can add any veggies of your choice. I also threw in a 1/2 cup of peas (which you'll see in one of the photos below) but it didn't really add anything to the taste and can be more carbs than you need.



Cut your Tanka Bites into smaller pieces (if preferred). Cook your garlic, celery, carrots and onions in a wok or large skillet (woks work best for stir fry) in the coconut oil. Cook until the onions and garlic are a little caramelized and the celery and carrots are a bit softened. Be careful not to burn your garlic.


Ignore the peas! If you'd like another green option, green beans are best.

Add your green peppers, tomato, spices and coconut aminos. After about 10 minutes over medium heat, add the Bites. If the mixture seems a little dry, add a little more coconut oil or animos. You'll want to cook until you are sure all of the Bites are nice and warm. They will become a bit more tender as you cook.

After everything cooks, add the cashews. Don't cook long because you will still want them to have a nice crunch. Five to seven minutes is good enough. You just want them warm. Then top off with the almonds. You can add more to the individual bowls if desired. If you have a nut allergy, omit. Or replace with your favorite nut replacement. You can even undercook the green peppers a bit to add that desirable crunch.

Serve in bowls alone, over white rice or Shirataki noodles and enjoy!







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