Vegan Diaries – Green Bean and Mushroom Stir Fry

 

green bean stir fry

A good stir fry is an easy meal. Grab what’s in the fridge and toss it in a pan! Green beans are great in a stir fry. The trick is to make sure they are steamed for a few minutes before they hit the pan. They stay crisp and soak up flavor.

 

 

Ingredients

  • green beans 1/2 lb
  • onion roughly chopped
  • shitake mushrooms 1 c sliced
  • fresh garlic minced 2 cloves
  • fresh ginger 1 T
  • scallions chopped 3 stalks
  • sesame oil 2 T
  • soy sauce (or Tamari) 2 T
  • veggie stock 1/4 c
  • water 2 T
  • juice from one lemon

Preparation 

  1. Steam green beans for 2 minutes (you can also blanch them if steaming isn’t for you).
  2. Set green beans aside.
  3. Begin to saute the onions and garlic in a pan with the oil stir for two minutes.
  4. Add the mushrooms, ginger and saute for three more minutes.
  5. Add the stock and soy sauce. Cook for three minutes until the liquid reduces by half.
  6. Add the green beans and scallions.
  7. Add water (if necessary).
  8. Add lemon juice.
  9. Cook for two more minutes and serve!
I had mine with a salad and carrot ginger dressing (my all time fave dressing, seriously. If I were 6 years old, I’d marry it)
That said, serving this over brown rice or quinoa would be tasty too.
Try a veggie stir-fry for friday instead of ordering take-out. It’s cheaper, tastier and better for you!

What’s in your favorite stir fry? 

Namaste y’all!!!

 

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Vegan Diaries – Spring Rolls

File this post under delicious experiments. I thought I’d play with making spring rolls. It’s not as easy as I thought, but not that hard to master. These were SO GOOD! So good I wanted to slap myself, but I didn’t because I was eating.

Ingredients

  • Cabbage shredded
  • Noodles cooked (use rice, soba or whatever suits you)
  • Carrots shedded
  • Cucumber thinly sliced
  • Onion thinly sliced
  • Garlic minced
  • Cilantro chopped
  • Ginger grated
  • Crushed red pepper
  • Soy Sauce
  • Sesame oil for sauteing
  • 1 T rice wine vinegar (or white wine)

Peanut Sauce

  • 1 T peanut butter ( I used organic and natural)
  • 1/2 T Tamari (or plum sauce or duck sauce) Even though some use soy and Tamari interchangeably- Tamari is richer and has a little sweetness. If you are using peanut butter that is sweetened, go ahead and grab the soy.
  • 1 splash rice wine vinegar
  • 1 squeeze sriracha (optional)
  • Sesame oil
  • Hot water

Roll Preparation

  1. Honestly most of the ‘cooking’ is chopping
  2. Once everything is chopped diced and sliced
  3. Cook your noodles and set aside
  4. Heat a skillet to saute garlic, onions, cabbage, cilantro and ginger
  5. Add soy sauce and white wine
  6. Cook for 2-3 minutes and remove from heat
Peanut Sauce Preparation
  1. Whisk together all ingredients in a bowl
  2. It will take about a minute to get everything to combine
  3. Add warm water slowly to get sauce to your preferred consistency

Rolling the roll 

  1. Don’t stuff the roll. It will be more tasty but clumsy and messy. You can ask me how I know, but it seems fairly obvious. These are the sacrifices I make for a&o. It’s worth it.
  2. Make the stuffing look pretty as the wrapper is see through and you don’t want all you sloppiness out there. Unless you do, then that’s your business- I won’t judge
  3. Add a little of the peanut sauce (This is better than using it as a dipping sauce, you’ll eat less and it’s less messy.
  4. Fold over the bottom part of the rice paper wrapper
  5. Fold over the left side of wrapper
  6. Tightly and firmly (but gently) roll stuffing and the wrapper

These were SO GOOD! So good I wanted to slap myself, but I didn’t because I was eating. I think I’ll try shrimp next time. I know I mentioned this all at the beginning of the post- but because they were so good, I thought the information was worth repeating.