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Awesome Veggie StirFry

Ingredients (use vegan versions):

* 1 cup carrots
* 1 cup snow peas
* 2 heads of broccoli (about 2 cups)
* 1/2 red pepper (may also add yellow and green)
* 2 cloves garlic, minced
* 1/3 cup onion, diced
* 1 pint of mushrooms, sliced (I love mushrooms alter for taste)
* 1 small can water chestnuts
* 1 small can bamboo shoots
* 1 cup bean sprouts
* 1/2 cup teriyaki sauce
* 1/3 cup water
* 2 tablespoons oil (I used Canola, but any will work)
* Bragg’s Amino Liquids to taste

Directions:

Turn wok on lowest setting. Add 1 tablespoon
of oil and spread around wok. Add minced
garlic, onions and carrot.

While those are cooking, cut up broccoli
and snow peas. Add to mixture. Turn up
heat add the water. Let steam for a minute.
Next add second tablespoon of oil and mushrooms.
Add teriyaki sauce after a few minutes.
Finally add water chestnuts, bamboo
shoots, bean sprouts and red pepper.

Continue cooking until all vegetables
are coated. They should be softened but
not soggy!

This can be served with any rice of your
choice or alone if you choose. Spray
with Bragg’s to taste.

May add tofu, chick peas or any other
vegetable or protein source for variety.

Serves: 4

Preparation time: 25 min

Mexican StirFry

Ingredients (use vegan versions):

* 1 package soyrizo vegan chorizo
* 2 medium potatoes
* 1 red bell pepper, in strips
* 1 green bell pepper, in strips
* 1 medium onion, coarsely chopped
* 1 medium tomato, chopped
* cayenne pepper to taste
* cumin to taste
* salt to taste

Directions:

Peel and cube potatoes. Cook in olive
oil over medium heat in medium pan
until about half done. Set aside.

In large pan or wok heat Soyrizo,
peppers and onion until hot. Add
cayenne pepper, cumin, and salt. Mix
well.

Add potatoes and cook until potatoes
are done completely.
Add tomatoes and cook until hot.
Add vegan cheese, and your favorite
salsa to the finished dish.

Serves: 4 - 6

Preparation time: 35 min

Mongolian BBQ Style Tofu Stirfry

Ingredients (use vegan versions):

* 2 cups brown rice (cooked)
* 3-4 TB Vegetable oil
* 2 cups chopped baby carrots
* 1 green pepper (sliced)
* 3 slices onion
* 5-6 mushrooms
* 1/4 cup crushed pineapple
* 1/2 cup cubed (small) firm/extra firm tofu (optional)
* 2 TB vegan sugar
* 1/2 gravy ladles of lime marinade (or other marinade)
* 2 gravy ladles teriyaki sauce
* 2 TB sesame seeds
* 1/2 ts. Rosemary (optional)
* 2 ts curry powder
* 1/2 ts. cayenne pepper
* sprinkle crushed red pepper

Directions:

Use a wok, or other big sorta Teflon pan, so
the stir-fry won’t stick. Place 3-4 TB.
vegetable oil in the pan and heat. Place cubed
tofu in oil and cook on high until tofu is
browned on all sides (approx. 10 mins).

While the tofu is cooking (or do this before),
chop all of the vegetables to your liking. Place
all the vegetables in a bowl. Pour the marinade,
teriyaki sauce, and all of the spices and vegan sugar
on top of vegetables. Once tofu is browned, dump
everything that’s in the bowl in the pan with
it. Cook on high until sauces soak in and
vegetables are cooked down a little. You still
want them to have a little of their crispiness.
When they are done to your liking, turn off
burner and place on cooked brown rice.

Serves: 3

Preparation time: 20 min

Vegetable StirFry

Ingredients (use vegan versions):

* Vegetable oil or olive oil
* Four small carrots (Julienne).
* One large onion, sliced into thin rings.
* One celery stalk, sliced lengthwise into strips.
* Six large button mushrooms, sliced, not chopped.
* One large tomato, skinned and sliced.
* Cabbage, thinly sliced, enough for two diners.(Cut off hard bits).
* Mixed herbs, salt (or garlic salt), fresh ground pepper to taste.

Directions:

Place enough oil in a NON-STICK pan to just cover the bottom (about two table spoons).

Place all the veggies except the cabbage in the oil. Turn down the heat and fry for eight
minutes, turning from time to time. Add the herbs etc and stir in.

Add the cabbage after approx. eight minutes. Turn up the heat and fry for three minutes.

ALTERNATIVE ADDITION:To the above can be added cooked brown rice and/or cooked soya mince.

Serves: 2

Preparation time: 10 - 15 min

Gingery Lime Tofu StirFry

Ingredients (use vegan versions):

* 1 red bell pepper
* 1 package of extra -firm gourmet tofu (I dont use silken with this one)
* 1 teaspoon salad oil
* 1/3 cup fresh lime juice
* 2 tablespoons hoisin sauce (Asian markets carry this)
* 2 tablespoons soy sauce
* 2 tablespoons fresh ginger
* 1/2 teaspoon red pepper flakes
* 1/4 cup minced cilantro
* 1 veggie broth cube
* 1/4 cup warm water

Directions:

Rinse, stem and seed bell pepper; trim out and discard
the white stuff inside. Cut into strips about 1/4 inch wide
and 2 inches long.

Disolve the veggie boulon cube into 1/4 cup water.

Drain tofu so its good and dry, then cut into cubes that
are bite size.

Pour oil into a 10-12 inch skillet (nonstick is good)
over med-hi heat. After oil is hot, add bell peppers and
stir until its just tender-crisp to bite, about 3 minutes.
(try it out but try not to eat it all cause you’ll need it
later). Remove from pan and place it in a bowl.

Add tofu to pan, and fry it up til its golden (add more
oil if ya need too)..but like don’t mush it up..well you
can if you want, but I really don’t know what could happen.

After tofu is browned, add the 1/4 cup water/boulon combo
to the pan and stir it around a little bit? With a
slotted spoon, remove the tofu from the pan and add it to
the peppers..(leave the juicy stuff in the pan).

To the pan add the lime juice, hoisin sauce, soy sauce,
ginger, and red pepper flakes. Cook it over a high temp til
the liquid is reduced (5 or 6 minutes). Add tofu and green
peppers to the pan and stir it for like 30 seconds until
its all hot..wah lah! or whatever.

Place a layer of fresh spinach on the plate, then take a
spoonfull of brown rice and put it on the spinach , then
take a generous spoonful of the tofu mixture and slop it on
top.. THEN sprinkle it with cilantro..YUM its really good
and it looks nice too.

Serves: 4

Preparation time: 30 min

Quick Tasty StirFry

Ingredients (use vegan versions):

* 1/4 head cabbage, chopped
* 1 green bell pepper, chopped
* 2 carrots, coined
* 3 green onions - greens and whites, chopped
* 1/8 cup water
* olive oil
* tamari sauce
* red chili sauce - I like Sraricha Thai sauce
* garlic powder
* salt and black pepper
* coriander
* crushed red pepper
* 1 1/2 cup cooked rice (drained)

Directions:

Add chopped vegetables to a wok with the water. Steam on
medium heat for 15 minutes. Then add rice, oil, the sauces
and seasonings. Let cook for 5 minutes and serve.

I let the rice cook while the veggies are steaming. Eating
in 30 minutes tops!

Serves: 4

Preparation time: 30 min

Basic Veggie Stirfry

Ingredients (use vegan versions):

* thinly sliced carrots
* broccoli
* cauliflower
* chopped green pepper
* chopped tomato (not very much)
* small amount of soy sauce
* oil

Directions:

Depending on your preference cut up as
much as you want of each vegetable.

Put oil in the pan along with all of
the vegetables and fry until tender.

Serves: 1 - 2

Preparation time: about 15 min

Florida “Chicken” Stirfry

Ingredients (use vegan versions):

* 1/2 box of malfalda, corkscrews, or any other macaroni
* 1-1 1/2 cups of orange juice concentrate, thawed
* a bag of frozen vegetables (any kind that has water chestnuts)
* a block of tofu, extra-firm
* vegetable oil
* basil

Directions:

Boil the macaroni until tender. Add vegetables
to it, bring back to a boil and cook for up to 5
minutes until veggies and macaroni is tender.
meanwhile, heat up tofu in a little oil until
hot. Drain macaroni and veggies and add to the
tofu. Add orange juice concentrate. Heat until
hot and well mixed. Add basil to taste (I like a
lot, it gives it nice flavor) Bon Appetite!

Serves: a lot

Preparation time: 30 min

Mushroom Stir Fry Wrap

Ingredients (use vegan versions):

* 1/4 cup rice vinegar
* 1tablespoon dry vegan mustard
* 2 teaspoon sesame oil
* 2tablespoon soy sauce
* 2tablespoon vegan sugar
* 2 teaspoon cornstarch
* 2tablespoon water
* 1tablespoon peanut oil
* 1 lb quartered mushroom
* 1 finely chopped zucchini
* 1 bunch scallions cut into 2 inch pieces
* 1 cup chopped snow peas
* 3tablespoon chopped peanuts
* 1 1/2 cups cooked brown rice
* 10 flour tortillas

Directions:

In a small bowl, combine first five ingredients.
In another bowl combine cornstarch and water.
Heat wok over high heat. Heat peanut oil.
Stir fry mushrooms until soft (2 min).
Add zucchini and stir fry for 3 minutes.
Add scallions and stir fry for 2 minutes.
Stir in soy sauce mixture and snow peas.
Make a well in the center and add cornstarch.
Stir quickly as it thickens.
Add peanuts and stir.
Serve in a tortilla with rice.

Serves: 10

Preparation time: 30 min

Broccoli Stirfry

Ingredients (use vegan versions):

* 1 broccoli head plus the stem, separate head and finely chop stem
* 3 oz mushrooms, cut up
* 1/2 green bell pepper, chopped
* 1/2 red bell pepper, chopped
* 1/2 cup water, add more during cooking if needed
* 1/4 cup lite soy sauce, or to taste
* large handful of fresh spinach

Directions:

In any skillet or pan with a lid, add water and the veggies
except for the spinach. Cover, cook on medium approximately
15 minutes (your choice)…stir 2 or 3 times. Pour on soy
sauce, stir, add spinach, stir, cover and cook addition 5
minutes.

This is good alone or on rice.

Serves: 2

Preparation time: 30 min

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