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.
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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.
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Cut broccoli into small florets, peel the stalks and cut into cubes. Cut tofu into small cubes and spring onions into 2-cm (1-inch) pieces. Cut garlic into very small pieces. Mix soy sauce with sake/sherry and vegan sugar. Heat a wok or large (Upload by user)
Pre-cook the rice and have it ready. Saute onions and garlic in the sherry, vegetable broth, and tamari until the onions are translucent. Add the mushrooms, black pepper, and cumin and saute for about five minutes, then add the remaining ingredien (Upload by user)
Slice all vegitables and fry them together with soy sauce, olive oil, and mushrooms. Boil the Angel hair and fry it with garlic and parmesan. Add vegetables and let simmer for 10 minutes... Serve with any spice you want.. Enjoy (Upload by user)
In large wok or skillet, warm sesame oil and cook onions and garlic for 3 minutes over medium heat. Add mushrooms and continue to cook for 5 minutes. Add tempeh and enough tamari to lightly cover bottom of skillet (more/less if you prefer). Turn tempeh pi (Upload by user)
Marinate tofu in soy sauce and vegan white wine (I use equal amounts each) for at least one hour. Add a few teaspoons of oil to wok and heat till sizzling. Brown drained tofu till golden and set aside. Add dash more oil to wok and lightly saute onion
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Cut and slice summer squash into 1/4 inch thick pieces.Rinse and drain pre-sliced mushrooms & kidney beans. In shallow frying pan, bring water to a simmer. Add vegetables, erbs, Worcestershire, and vegan wine vinegar to simmering water.Cover and simmer over medium heat until vegetables are ten (Upload by user)
Heat approx 4tbl vegtable or peanut oil in wok over med-high heat. Add onion, bell pepper, sno peas and broccoli. Stir fry for 3 min. Add remaining ingredients in following order, stir-frying 1 min after each addition: Mushrooms and bean sprouts; cashews and pi (Upload by user)
Slice all vegetables. Combine in large skillet heated with oil. Fry on medium heat until tender. Add garlic salt and pepper to taste. Serve over rice. (Upload by user)
Simply boil the aspargus. When its done boiling, drain and let sit while you start to cook yaki-soba in a frying pan. Fry until golden. Then pour the water, soy sauce, and bok choy in, and cover. Let that simmer, giving it a good stir once in awhile to check, till the water is gone. Chop up the a (Upload by user)
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Slice veggies. Start with carrots; peppers; onions sauted in sesame oil in wok (electric wok is great!) for a few minutes (depending on cripness wanted). Add squashes (best part, recommend using alot) and rest of veggies except pineapple and bea (Upload by user)
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Chopp all of the veggies to bite size. Sautee the onion, peppers and peas first, adding the chinese five spice as desired. Then add in the waterchestnuts, sprouts, and mushrooms, as these require less cooking time. Run the noodles under hot water to sepa (Upload by user)
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Equipment needed: bamboo steamer basket and wok, or stainless steelsteamer and pan with lid.Put about 1 inch of water in the wok or pan. Add 1/4-1/3 cup tamari.Place pan over medium heat. Meanwhile, put vegetables and tofu in the steamer. When water/tamari comes to a low simmer, put steamer in (Upload by user)
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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! :-)
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Freeze tofu. Thaw tofu and drain as much wateras possible. Cut tofu into 1/4-1/2 in cubes.Chop onion into medium size wedge pieces. Chopwater chestnuts (or use sliced in the can)Mix vegetable stock, soy sauce, sherry, groundred pepper and garlic/red chili sauce (I use SunLuck brand) in a (Upload by user)
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If you like the texture of fried veggies, fry onions and mushrooms; otherwise just add to rice shortly before it has finished cooking. Adjust time of addition to suit your requirements for crunchy versus cooked veggies. Use any type of rice. (Upload by user)
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