Stir-Fries

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* Exported from MasterCook *

 

Sweet Onion-Asparagus Stir Fry

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

Categories : Beans Pasta

Veggies Vegan

Stir-Fries Rice

 

Amount Measure Ingredient -- Preparation Method

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3/4 pound fresh asparagus

2 medium sweet onions (such as Vidalia)

1 tablespoon vegetable oil

1 clove garlic -- minced

1/4 cup vegetarian mushroom " oyster " sauce*

1/4 cup chopped pecans -- toasted

rice or noodles

 

Snap tough ends off asparagus; remove scales from stalks w/a vegetable

peeler, if desired Cut diagonally into 2-inch pieces.

Cut onions into 1/4-inch thick slices and separate into rings.

Heat oil in a large skillet or wok at medium-high heat for about 2 minutes.

Add asparagus, onion, and garlic, and stir-fry for 4-5 minutes or until tender.

Remove from heat; pour in " oyster " sauce, and toss. Sprinkle with toasted

pecans and serve over rice or noodles.

 

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NOTES : *The original recipe called for regular oyster sauce, which is not

vegetarian. I discovered that there is a vegetarian version, mushroom oyster

sauce, which is a Malaysian product.

* Exported from MasterCook *

 

Thai-Style Stir-Fry

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Veggies Vegan

Stir-Fries Asian

Rice

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons peanut or vegetable oil

1 large or 2 medium leeks, rinsed well and cut -- into 1/2 " dice

1 small red or green bell pepper, seeded -- cut into strips

3 cloves garlic -- minced

1/4 pound mushrooms -- thinly sliced

3 teaspoons red chile paste or 4-6 fresh hot chiles -- minced

3 tablespoons hot water

1 1/2 tablespoons yellow bean paste

4 tablespoons soy sauce

1 1/2 tablespoons rice wine vinegar

1 1/2 teaspoons sugar

salt

3 tablespoons coarsely chopped cilantro

cilantro sprigs for garnish

rice or noodles

 

Heat the oil in a large skillet or wok over medium heat and saute leeks for

a minute. Add the eggplant and cook for 3 minutes, stirring well. Add the bell

pepper and garlic and stir for a few minutes more. Add the mushrooms, stir, and

saute for about 2 minutes. Cover the pan, reduce the heat to medium low, and

let cook for a few minutes.

Meanwhile, combine the red chile paste or chiles with the hot water and

stir with a fork until the paste is dissolved. Stir in the bean paste, 3

tablespoons soy sauce, vinegar, and sugar. Add this sauce to the pan and toss

well to distribute evenly. Cover for a minute or two, then add the cilantro,

stir, and cover for 1 minute more.

Taste and add salt, soy sauce, or vinegar to taste if necessary. Serve

over rice or noodles.

 

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* Exported from MasterCook *

 

Vegetable Mango Stir-Fry

 

Recipe By : Vegetarian Times Magazine, January 1998, page 38

Serving Size : 4 Preparation Time :0:00

Categories : Fruits Soyfoods

Vegetables Main Dishes

 

Amount Measure Ingredient -- Preparation Method

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8 ounces lo mein noodles or rice noodles

2 teaspoons peanut oil

2 medium red bell peppers

seeded and cut into thin strips

8 ounces white mushrooms -- sliced

2 large clov garlic -- minced

12 broccoli florets

1 large semi-ripe mango

peeled, pitted and sliced

4 ounces firm tofu -- diced

1/2 cup vegetable stock or canned broth

1/4 cup pineapple juice

3 tablespoons low-sodium soy sauce

2 teaspoons sesame oil

1 tablespoon peanut butter -- up to 2

 

4 SERVINGS VEGAN

 

In the Caribbean, green, semi-ripe man goes add an incomparable depth of

flavor to many dishes. Here, they are combined with bell peppers,

mushrooms and tofu for a flavorful stir-fry that is served over noodles.

 

In large saucepan, bring 3 quarts of water to boil. When water boils, add

noodles stirring to prevent sticking. Cook until al dente, stirring

occasionally, 4 to 5 minutes. Drain.

 

Meanwhile, in large skillet or wok, heat oil over medium-high heat. Add

bell peppers, mushrooms and garlic and stir-fry until vegetables begin to

soften, about 5 minutes. Add broccoli, mango and tofu and stir-fry 4

minutes. Stir in vegetable stock, pineapple juice, soy sauce and sesame

oil and bring to simmer. Cook over medium heat, stirring often, until

sauce has thickened, 4 to 5 minutes. Reduce heat to low and blend in

peanut butter.

 

Transfer noodles to serving plates and spoon mango and vegetable mixture

over top. Serve right away.

 

PBR SERVING: 249 CAL.; 11G PROT.; 13G TOTAL FAT (2G SAT. FAT); 27G CARB.;

70MG CHOL.; 216MG SOD.; 2G FIBER

 

Converted by MC_Buster.

 

 

 

 

 

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* Exported from MasterCook *

 

Vegetable Stir-Fry

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Beans Pasta

Vegan Stir-Fries

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons peanut oil

2 cloves garlic -- minced

1 pound fresh green beans

4 large carrots, cut diagonally into -- 1/4 " thick slices

1 1-inch piece fresh ginger

1/2 small red cabbage, cut into -- 1/2 " thick slices

1 leek -- sliced

1/4 cup vegetable broth

1/2 teaspoon salt

2 tablespoons lime juice

2 teaspoons hot chile sesame oil

chopped dry-roasted peanuts for garnish

cooked rice or noodles if desired

 

Heat peanut oil in a large skillet or wok over medium-high heat until hot.

Add garlic and stir-fry 1 minute. Add green beans, carrots, and ginger, and

stir-fry until crisp-tender. Add cabbage and next 5 ingredients, and stir-fry 1

minute. Discard ginger. Garnish, if desired. Serve immediately (over cooked

rice or noodles if desired).

 

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* Exported from MasterCook *

 

Vegetable Stir-Fry with Tropical Vinaigrette

 

Recipe By : Cooking Light (Graham Kerr)

Serving Size : 6 Preparation Time :0:00

Categories : Vegan Stir-Fries

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons rice vinegar

2 tablespoons thawed pineapple-orange juice concentrate

2 teaspoons shallots -- minced

2 teaspoons lemon juice

1 teaspoon cornstarch

1 teaspoon vegetarian Worcestershire sauce

1 teaspoon honey

2 cloves garlic -- minced

1 teaspoon olive oil

cooking spray

3/4 cup green onions -- chopped

1 cup carrots, 1/4-inch -- diagonally sliced

1 cup yellow bell pepper -- julienned

1 cup red bell pepper -- julienned

3 cups small broccoli florets

1 cup fresh bean sprouts

 

Combine the first 8 ingredients in a blender; process until smooth. heat

oil in a wok or large nonstick skillet coated with cooking spray over

medium-high heat until hot. Add onions, and stir-fry 1 minute. Add carrot and

bell peppers, stir-fry 1 minute. Add broccoli; cover and cook 2 minutes. Add

vinegar mixture and sprouts; bring to a boil, and cook, uncovered about 30

seconds, stirring constantly.

 

 

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