But moving on to tonight's post. I had a craving for Chinese, and thought I'd test out this stir-fry recipe. Back when I first became a vegetarian (though not yet vegan), vegetarian or Buddha's delight was my go-to dish on Chinese take-out night. Later on, I worried that restaurants might add fish sauce or oyster sauce, or just stir-fry the veggies in woks that weren't completely devoted to vegetables. Luckily, it's easy to make your own version at home. Aside from a little prep work, you can have this on the table in a snap.
- Cooking spray
- 2 teaspoons peeled and minced fresh ginger
- 2 minced garlic cloves
- 1 cup diced oyster mushroom caps
- 1 (8-ounce) package Thai-style baked tofu (such as West Soy)
- 1/2 cup (3-inch) julienne-cut carrot
- 1/2 cup frozen corn kernels
- 1/2 cup canned whole water chestnuts
- 1 tablespoon low-sodium soy sauce
- 1 and 1/2 teaspoons rice vinegar
- 2/3 cup (3-inch) julienne-cut green onions
- 1 teaspoon dark sesame oil
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
Serve with any other Chinese food you like, whether store-bought or homemade. I added a miso soup bowl and vegan mushroom-flavored meatballs.
8 servings (1/2 cup), Calories 91
This was quite yummy, and I appreciated that the sauce was flavorful but not heavy. However, I actually would have preferred a little bit more sauce clinging to each bite, and I would alter the ratios in the dish slightly; notably I think it could have used a little less tofu, and more mushrooms (perhaps even several varieties) and some broccoli or snow peas thrown in! Play around with whatever veggies you like until you get the mix you prefer.