A BLOG ABOUT A LITTLE BIT OF EVERYTHING

Tuesday, February 1, 2011

Creating a Blog and an "Accidentally Vegan" Hodge-Podge Stir-Fry

The idea to start this blog came about last night after creating a hodge-podge stir-fry for dinner with Brendan. You know those nights when you have a random assortment of produce left that you don't want to waste, but you have no idea what to make? Well, feeling brave, we looked to our new vegetarian cookbook How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Foodfor some stir-fry tips and decided to wing it and create a new recipe from our available produce. Brendan is more brave than I am, so I mostly just chopped, sliced, and minced, but here is what we did: 

in a pot, boil white rice 
in a separate pot, boil broccoli and cauliflower florets 
cut up 1 purple and 1 yellow onion into medium slices 
cut 2 red potatoes into medium slices 
cut 5 scallions into small pieces
use 1 can of whole water chestnuts, cut them into medium slices. 
in a large wok, stir fry the onions and potatoes in 1 cup water on high heat and add the boiled broccoli and cauliflower.  Turn off burner before the veggies become brown or too soft.
meanwhile:
 mince a couple of tablespoons worth of ginger and 1 tablespoon worth of orange peel. Stir-fry ginger, pre-shredded carrots, and the orange peel in 1 cup of red-wine (we used Merlot) on high heat in a skillet. Add the mixture into your wok after a just a few minutes. Put on low or medium heat so the mixture is simmering. Add in the scallions and the water chestnuts. Top with cilantro if desired.
Add a few tablespoons of white cane sugar, a pinch of chili-power, some fresh ground pepper, a pinch of sesame oil, and a few tablespoons of soy sauce. Let the mixture simmer a few more minutes.
Serve the stir-fry over rice.

*You can also use garlic, stir-fry it with the ginger, orange peel, and carrots
*White wine can be used in place of red

Estimated prep and cooking time: 45 minutes 
Delicious factor: 4 out of 5 stars. I loved the fresh healthy taste, especially the flavor of the ginger and orange peel. We served this with Merlot, and it was a nice combination. I'm sorry I didn't take a picture of it, because it looked as good as it tasted. Another pro of course is that this can be made out of really whatever vegetables you have lying around.

Much like the hodge-podge stir-fry, this blog will be composed of posts about a variety of my interests, and from ideas I have that are just "lying around" that I need to use before they spoil (you get the idea). As spontaneous as last night's dinner, this blog is really just something that I put together for fun, but I hope you visit often and enjoy reading. 

By the way, for more vegan cooking recipes, visit my friend Missy's blog. Her and her husband Will cook and share purposefully vegan recipes. Oh, and if you stop by, I recommend this curried carrot soup.

Here's to creating new things...and sometimes eating them. 

<3 Stacy, Lola & Zoe

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