Easy Weeknight dinners Presents: Quick asian stir fry!

Who doesn't like a quick stir fry? This was such a fast and easy dinner. The use of somen noodles sped up the process considerably, feel free to use rice if you prefer though.

Quick Asian Stir Fry
Number of tools: 8 (cutting board, knife, jar, measuring cup, garlic press, wok, sauce pot and spoons)
Time: Approximately 20 minutes

Step one: Make sauce.

In a jar combine these ingredients and set aside:

2 small hot peppers, minced
1 inch of garlic root, minced
3 cloves garlic, put through a press
1/8 cup minced scallions
pinch fresh cilantro (I love it, my husband hates it... use you best judgement)
1/2 cup sake or other dry white wine
juice of 1/2 lime

Step two: Prepare somen or rice noodles, according to package directions

Step three: Quickly stir-fry veggies in a hot frying pan or wok using the tiniest posible amount of sesame or peanut oil. Add the sauce combination at the end and cook until the liquid is slightly reduced.

This is a good combination: 1 carrot, 1 cup cabbage (from a bag of pre-shredded cole slaw mix), 1/2 red or orange bell pepper, 1 cup snow peas, 1 cup mushrooms, 1/2 cup edamame

Step four: Serve stir fry over noodles or rice. Dig out your best chop sticks and dig in!


Stir fry's are really easy once you figure them out. Technique is everything. Here are a few hints:

1. The pan needs to be REALLY hot.
2. The order of the vegetables is crucial. The veggies that will take the longest to cook go in first and the fasted veggies go in last. That way everything will be cooked perfectly.
3. Cut everything as close in size as possible to ensure even cooking.
4. If you do not have time to make your own sauces, don't be discouraged. Buy those bottled ones, they taste fine. Just keep an eye on the sodium level and look out for fish sauce as an ingredient.

So now that you know what to do, have fun and go to town making the fastest dinner ever.... stir fry!

Cabbage Rolls

Have you ever bought something and then been unsure what to do with it? I try to buy at least two different types of greens (besides lettuces) every week; this was how I ended up with a nice head of green cabbage:


Exhibit A: A nice normal head of cabbage



Traditionally we eat cabbage in very traditional, boring ways: cole slaw, boiled with baby potatos, sauteed with some onions...

I have to be honest, I wasn't feeling particularly inspired by the traditional BORING cabbage dishes, so the cabbage sat waiting for some inspiration. Luckily it came.

When we go to visit my in-laws they like to buy this Eastern European dish called Galumpkis which is totally not vegan. It consists of cabbage leaves which are steamed and then rolled around some meaty filling. This got me thinking about what other Vegan things could be stuffed inside a cabbage leaf and thus my recipe was born.


Exhibit B: Cabbage, in disguise!

Vegan Stuffed Cabbage Rolls

Ingredients:
2 cups rice
1 large head green cabbage

tiny amount of olive oil
1/2 onion (about 1 cup chopped)
1/2 cup chopped peppers (I used a mix of bell peppers and hot peppers)
4 cloves of garlic
2 tsp cumin
4 tsp smoked paprika
1/2 cup red wine
2 cups water (plus more if necessary)
1 vegan not-beef bouillion cube
2 cups TVP

2 cans stewed tomatos
2 TBS white vinegar (Optional, my understanding is that Galumkis traditionally has a sweet and sour tomato sauce)

Method:

1. Cook rice according to package directions.
2. Separate leaves of cabbage and blanch. Set aside.
3. In a small amount of olive oil saute the onion, pepper and garlic.
4. When vegetables are soft, add cumin and paprika stirring constantly.
5. After a few seconds add the wine and reduce heat.
6. Bring wine to a boil, boil for 2 minutes.
7. Add water and bouillion cube.
8. Once water is boiling and cube is dissolved add TVP and stir until all water is absorbed. (You may need to add more.)
9. In a separate bowl combine rice with TVP mixture, taste and adjust seasonings if necessary.
10. Lay out one cabbage leaf at a time and roll it up tightly around 2-3 spoonfuls of the rice mixture.
11. Pack tightly in a baking pan, seam side down.
12. In a food processor or blender, puree the two cans of stewed tomatoes and vinegar.
13. Pour over cabbage rolls, spreading evenly.
14. Bake at 350 for 30 minutes or until dish is heated through.

Note: To save time you can replace step 11 with pre-made marinara sauce.