Thursday, March 18, 2010
Quick Stir Fry with Black Bean Sauce and Cashews
This post is about a method rather than a recipe. I received an email yesterday from a new vegan asking me what type of things we eat for breakfast, lunch and dinner. I thought I would make certain to include those details for a week to be helpful. Last night’s dinner was so fast and simple it wasn’t something that requires a recipe. I used the veggies I had on hand which included: onion, garlic, ginger, celery, carrot, snow peas, asparagus, red bell pepper, maitake mushrooms and cilantro.
Stir fry is something I make often because it is quick and easy, except for the brown rice. If you have a pressure cooker it can be used to make quick work of the brown rice. I find 16 – 17 minutes seems to be perfect for rice in my cooker on high. Otherwise you need 45 minutes for the brown rice.
I call this dish a stir fry but it isn’t really since I don’t use oil in the dish. I quickly sauté the veggies in water, rice wine vinegar or mirin until they are hot. The cooking process is finished in less than 5 minutes since I want the veggies to be as lightly cooked as possible. Start with the harder (or stronger) veggies like onions and carrot and add the more tender ones at the end. I stir a little black bean and garlic sauce into the veggies and maybe a little liquid aminos (if it needs it) and top with cashews. Dinner in 20 minutes (assuming you have a pressure cooker). If you don’t own a pressure cooker you can always cook a large batch of brown rice and store it in the refrigerator or freezer and reheat it in a steamer or your microwave.
My hubby took the leftover for lunch today with a baby spinach and chickpea salad like I had yesterday for breakfast. I also packed him a small bag of trail mix with walnuts, raw pumpkin seeds, dried blueberries and slivered almonds.
I need to run for now. However, I will be back later. I hope you are all having a wonderful day.