Exploits of a Vegan Wannabe

As veg interested,  food loving people…I would imagine you all have your favorite, go-to stir fry recipes. I have a mental grocery list of things that I need to have when contemplating a stir fry meal. There are also those times when our refrigerator is full of things that are only linked by the simple fact that they are all vegetables. If there are no cohesive attributes holding them together to create a potential dish then it’s time to stir fry.

I wanted to share this stir fry recipe that Sandy made up because it falls under both of those categories and a few more. She threw everything in a pan one evening when we were short on food, time and inspiration. Broccoli is always my home base when it comes to stir fry. Everything else is just a bonus. This is now one of my favorite combos and we have it all the time. I hope you enjoy it as well.

Going Green Stir Fry

By: S. Boulton

Ingredients:

2 C chopped broccoli

2 C cut green beans

2 C chopped red cabbage

1 C peas

2 C fresh baby spinach

1/4 C water

1 Tbsp rice vinegar

3 Tbsp liquid aminos

2 Tbsp mirin

1/2 tsp garlic powder

1/2 tsp ginger powder

1  1/2- 2 Tbsp teriyaki or hoisin sauce

1/2 C raw cashews

Make it Happen:

Combine water, rice vinegar, liquid aminos (low sodium soy will work as a substitute), mirin, garlic and ginger powder in a large saute pan and bring to a simmer.  Add the more firm vegetables first, broccoli and green beans in this case and simmer for 3-4 minutes.  Add red cabbage and peas (I used frozen, so they only need to thaw) and continue simmering for another 2-3 minutes.  Add the softest veggie last, in this case, baby spinach for another 1-2 minutes.  Stir in the teriyaki or hoisin sauce, warm for a minute and remove from heat.  Top with the cashews and serve.

You could use any of your favorite veggies, including snow peas, mushrooms, bean sprouts or many others.  Use this as your guide and add/delete as you have available in your fridge.

This is what I had for lunch yesterday on top of  Udon noodles and it  made me feel like a super hero. It was like consuming the energy of the sun. I felt it loving me from the inside out. Not a bad way to feel on your lunch break. Unlike most stir fry dishes, it held up well overnight. It was made the night before for my lunch the next day and it was wonderful reheated.

You can serve this with rice, noodles or just a fork. For a mad twist, top with spicy, seasoned Cashews.

Have a delicious day.

Tags: compassionate eating, E2 friendly recipes, going veg, green stir fry, healthy stir fry, no oil recipe, no oil stir fry, oil free recipe, plant based diet, plant strong, trying vegan, vegan, vegan experience, vegan recipe, vegan stir fry, vegan transition, vegan wannabe, vegetarian transition