Vegetarian Stir Fry|Quick, Easy + Healthy
June 7, 2011 by Joan in 1-2-3 Quick + Easy Vegetable Meals, Asian, Pasta, Recipe Development | 9 Comments
The inspiration for this dish came from leftovers (black beans) and market finds (Asian mushrooms).
If I’m not in a fresh market where I can select from a variety of mushrooms, the packaged blend advertised as Asian found in the produce section of supermarkets fits the bill — and you might remember that Asian Mushrooms are purportedly really good for your health. Pair them with whatever vegetables you have on hand and black beans. 
This is not ‘authentic’ Asian. It’s for the home cook. If you don’t have a wok, a hot skillet will do well too. It’s an easy dish. The key to the stir fry is cooking ‘quick’ and ‘hot’.
You’ll feel so healthy with all these
good-for-you ingredients.
- Asian mushrooms
- garlic
- scallion (1 for cooking, 1 for garnish)
- black beans
- broccoli slaw
- spinach
- piece of dried red chili pepper minced
- chopped almonds
- pickled ginger
- noodles (I used whole grain linguine)
- canola (or vegetable) oil
- sesame oil
- ponzu (soy) sauce
- pickled ginger
- splash of mirin
- rice vinegar
Instructions
- Put water up to boil for noodles.
- Heat wok or skillet and add canola or vegetable oil.
- Add garlic and red chili pepper to flavor oil.
- Add splash of ponzu (soy) sauce and a splash of mirin.
- Then quickly add vegetables and cook for a few minutes.
- Drain noodles and toss in pan to thoroughly mix.
Final Touch: Splash of rice vinegar, chopped raw scallion, chopped almonds and a piece of pickled ginger julienned as garnish are real pops of flavor and texture. Just a small amount of each will add acid, freshness, brine and crunch to your plate and palate. Pop, pop in your mouth.
Note: FOODalogue suggests this recipe as a guide to food pairings and techniques to be experimented with…in your own kitchen…to your own spice and taste levels…and to your preferred portion sizes.
9 Comments
Subscribe to the Comments
My kind of a quicky. Hoep you are having a great trip…
norma recently posted..Butternut Squash – Zapallo Anco – Calabasita
This looks real good, filling and totally veg. I would use fresh ginger but that’s just me.
A fantastic stir-fry! I love the addition of almonds!
I’ve never seen Asian mushrooms in my market. What a shame too, because I would love to try them. I’ll keep an eye out for the next time I’m in a city. Love anything with black beans.
Incredibly beautiful photos Joan.
Sam
Asian Food for Dummies…this dish is perfect for me. lol What a shame that I don’t have the key ingredients at my disposal.
Good thing I treated myself to Asian food while in Buenos Aires, because there’s none to be had here in Necochea!
Katie recently posted..Foods of Argentina- Membrillo Quince
You’re a woman after my heart because you eat left overs and make them sensational. We do same thing here (well I don’t know about the sensational part).
Quick and hot – sounds and looks good to me.
Sally – My Custard Pie recently posted..Wine drinking in class
Nice and simple Joan! I do love that you used almonds for a nice crunch!
Peter G @ Souvlaki For The Soul recently posted..Spetsofai
I need this dish today, when I got up hating myself for having overeaten last night!!! I loved your final description..pop, pop !!!
Cristina, from Buenos Aires to Paris recently posted..Un- Deux- TroisRaspberry Crème Brûlée- or When My Daughter Becomes the Chef
Trackbacks / Pingbacks
show trackbacks