Spicy Garlic & Ginger Vegan Stir Fry w Grains (serves 4-6)
Garnish:
In a warm wok or large skillet add Olive Oil, garlic, ginger stir until they start to get golden brown. Add Brussels sprouts, carrots and eggplant with 1tbs vegetable broth, 1/2tbs soy sauce, lower heat to medium, cover and let steam for 5mins.
Uncover to add celery, cabbage, 1/2 tbs soy sauce, 1tbs vegetable broth, mix, cover and let steam for 5mins.
Uncover to add broccoli, mushrooms, bok hoy, snow peas, sesame oil, chili paste, remainder of soy sauce and vegetable broth, stir, cover and let steam for 5mins or until vegetables are to desired tenderness.
***Learned it from a vegan: Mixing quinoa with rice adds more protein to you dish. Instead of making 2 cups of rice make 1 rice + 1 quinoa, this is a good ratio to make varied sized portions.
Quinoa Brown Rice (serves 4-6)
Always remember the 1:2 ration for most types of grains, you'll always use a ratio of 1 cup rice to 2 cups water, which you can scale up or down. (Double-check your rice packaging to be sure.) Feel free to swap in vegetable broth for more flavor.
Bring water to a boil. Stir in grains, garlic and salt. After adding the grains, the temperature of your water will drop significantly, and it'll stop boiling, bring it back to a boil and let dry until water is at same level of gains.
Cover the saucepan and reduce heat to low. Though it will be tempting, DO NOT TAKE OFF THE LID, this is very important! You don't want to mess with the steam. Set a timer for 15mins. At 15mins, uncover and stir the rice making sure your stir well. Cover and cook fro another 10mins. After 10mins, turn of heat and let sit a few minutes. (Cooking brown rice? At 15mins cover and cook for another 15-20mins.)
After it's done, fluff it up. Use a fork to move it around the pot.
USING A RICE COOKER? This makes it a lot easier. Use the same ratio and throw everything into the rice cooker, which does all the work for you. When the cooker says its ready, let sit and follow the same fluffing instructions.
Serving Suggestion
In a bowl, add 1cup of grain mixture to line the bottom of the bowl. Scoop vegetables on top of grains. Garnish with cashews, scallions and a few sprinkles of gochugaru.
*{Feel free to add more soy sauce to taste and chili paste for an eXtra spicy kick.}*
- 1 Medium Eggplant
- 1/2 Celery Stalk
- Broccoli
- 3 Large Carrots
- 2 Heads of Bok Choy
- 1/2 Small Chopped Cabbage
- Snow Peas
- Mushrooms
- Brussels Sprouts
- {you can pick up a pre-mix of Sri Fry vegetables}
- 1tbs Organic Fresh Garlic
- 1tbs Organic Fresh Ginger
- 1tbs Virgin Olive Oil
- 1/2tbs Roasted Sesame Oil
- 1.5tbs Gluten Free Soy Sauce
- 1ts Chili Paste / Sriracha
- 4tbs Vegetable Broth/Water
Garnish:
- Chopped roasted cashews
- Chopped scallions (green onions)
- Gochugaru {Korean style red pepper flakes}
In a warm wok or large skillet add Olive Oil, garlic, ginger stir until they start to get golden brown. Add Brussels sprouts, carrots and eggplant with 1tbs vegetable broth, 1/2tbs soy sauce, lower heat to medium, cover and let steam for 5mins.
Uncover to add celery, cabbage, 1/2 tbs soy sauce, 1tbs vegetable broth, mix, cover and let steam for 5mins.
Uncover to add broccoli, mushrooms, bok hoy, snow peas, sesame oil, chili paste, remainder of soy sauce and vegetable broth, stir, cover and let steam for 5mins or until vegetables are to desired tenderness.
***Learned it from a vegan: Mixing quinoa with rice adds more protein to you dish. Instead of making 2 cups of rice make 1 rice + 1 quinoa, this is a good ratio to make varied sized portions.
Quinoa Brown Rice (serves 4-6)
- 1 cup organic basmati rice
- 1 cup quinoa
- 4 cups water
- 1 tsp minced organic fresh garlic
- Pinch of salt
Always remember the 1:2 ration for most types of grains, you'll always use a ratio of 1 cup rice to 2 cups water, which you can scale up or down. (Double-check your rice packaging to be sure.) Feel free to swap in vegetable broth for more flavor.
Bring water to a boil. Stir in grains, garlic and salt. After adding the grains, the temperature of your water will drop significantly, and it'll stop boiling, bring it back to a boil and let dry until water is at same level of gains.
Cover the saucepan and reduce heat to low. Though it will be tempting, DO NOT TAKE OFF THE LID, this is very important! You don't want to mess with the steam. Set a timer for 15mins. At 15mins, uncover and stir the rice making sure your stir well. Cover and cook fro another 10mins. After 10mins, turn of heat and let sit a few minutes. (Cooking brown rice? At 15mins cover and cook for another 15-20mins.)
After it's done, fluff it up. Use a fork to move it around the pot.
USING A RICE COOKER? This makes it a lot easier. Use the same ratio and throw everything into the rice cooker, which does all the work for you. When the cooker says its ready, let sit and follow the same fluffing instructions.
Serving Suggestion
In a bowl, add 1cup of grain mixture to line the bottom of the bowl. Scoop vegetables on top of grains. Garnish with cashews, scallions and a few sprinkles of gochugaru.
*{Feel free to add more soy sauce to taste and chili paste for an eXtra spicy kick.}*
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