Pantry Stir-Fry

[Guest guest]

I didn't have anything planned for tonights dinner and didn't feel like

eating out. So I raided the pantry and this is what came of it. I

thought it was quite tasty but not extremely filling. If you make it,

add some other chinese-inspired side dishes to the meal to fill it out.

 

* Exported from MasterCook *

 

Pantry Vegetable Stir-Fry

 

Recipe By : Risa Golding

Serving Size : 2 Preparation Time :0:00

Categories : Stir-Fries Vegetarian Days

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tbsp infused chili oil

1 1 " pc ginger root -- sliced

3 cloves garlic -- sliced thinly

4 baby carrots, sliced lengthwise -- cut in 1/2

2 scallions -- sliced in 1 " slices

8 dried woodear mushrooms -- soaked in hot water

1/2 green bell pepper -- sliced lengthwise

-- and cut in 1/2

1 jalapeno pepper -- chopped

handful chopped cashews

black sesame seeds -- for garnish

granular kelp

2 cups cooked white rice -- or basmati

1/2 cup bottled peanut sauce

 

**Have all ingredients ready before cooking. Otherwise, some items will

burn before you finish prepping other things.**

 

To cook:

1) When the mushrooms are soft, drain them well and cut the large ones

in half. Set aside.

2) Heat wok or large nonstick skillet over medium-high heat. Add oil and

then ginger and garlic. Saute aromatics for 1 minute and then add the

carrots. Stir-fry them for a couple of minutes until they are

crisp-tender, then add next hardest veggie which is the green peppers.

Stir-fry until crisp-tender and then add the mushrooms and the

scallions. Cook for 1 minute. Add nuts and black sesame seeds. Saute for

one moment and then take it off the heat.

 

To serve: Sprinkle stir-fry with kelp and pour the sauce over. Toss

well. Divide rice among two plates. Pour 1/2 the veggie mixture over the

rice. Garnish with some more scallion if you wish.

 

Variation: Add some stir-fried tofu or tempeh. Or some five-spice tofu

if you have it.

 

 

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Suggested Wine: Chinese Beer OR Japanese Sake

 

 

RisaG