Thursday, May 30, 2013


Best Blog Tips

I meant for this blog to be the one I promised about the flatbread dough I've been playing with, but, alas, I am not quite ready to put that up yet-- still working on some variations and photos.  It should be ready in a few days.  In the meantime, I'm offering up this flavorful, crunchy stir-fry that we had for dinner tonight.  Quick and easy and a just a little different-- not really Chinese, except in spirit!  We had just done our shopping yesterday and I had fresh asparagus and snap peas, oranges, mangoes, and also fresh mint in pots on the deck, so this is what I put together to serve with some brown basmati rice that I had cooked last night.

 I hope you'll try it and enjoy it!

Printable Recipe
Serves 3 to 4
NOTE: I used Soy Curls for the protein, but you can use any kind of vegan "chicken strip", reconstituted textured soy protein slices or chunks, or strips of seitan, marinated tempeh or tofu-- your choice!

1 tablespoon dark sesame oil
2 cups (400 g) reconstituted Soy Curls (read about them here) OR any of the alternatives noted above
8 oz. asparagus spears, tough ends snapped off, cut into about 3-inch lengths
8 oz. sugar snap peas
4 cloves garlic, chopped
zest of 1 large organic orange
1-inch knob of ginger, peeled and slivered
1/2 teaspoon chile flakes
1 large ripe mango, pitted, peeled and sliced
Cooking Sauce: (Mix together in a cup)
1/4 cup vegan broth
2 tablespoons low-sodium soy sauce
2 tablespoons medium dry sherry or rice wine
1 tablespoon agave nectar
a handful of fresh mint leaves, chopped

Heat the sesame oil in a large, well-seasoned stir-fry pan (flat-bottomed wok) or skillet (cast iron, carbon steel, or stainless steel) over medium heat. When the oil is heated, add the Soy Curls (or alternate) and saute, scraping the bottom of the pan frequently with a spatula and keeping the Soy Curls moving.  When they are browned a bit, scrape them out of the pan into a bowl and return the pan to the heat.

Add the asparagus and snow peas to the pan and keep them moving (over medium-high heat in a cast iron pan; otherwise, over high heat), adding a splash of water when necessary to keep the vegetables from sticking.  When the asparagus is getting tender, but still has a bit of a bite to it, add the garlic, orange zest, ginger and chile flakes.  Stir-fry for another minute. Add the mango slices and the cooking sauce and bring to a boil.  Add the mint and toss the mixture for a few seconds, then serve immediately with rice.


1 comment:

Carrie™ said...

Local asparagus has just started to appear in stores here. This would be great for something a little different.