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06 Oct

Vegetable Stir-Fry Illustrates How Delicious a Vegetarian Diet can Be

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Men and women who do not adhere to a vegetarian lifestyle may think such a diet is monotonous and bland. However, many vegetarian dishes are full of flavor, which is why many people who transition from more traditional diets to vegetarian alternatives often discover that such a conversion is not as difficult as they anticipated.

Those who want to try a vegetarian dish with some flavor should consider the following recipe for "Spiced Vegetable Stir-Fry" courtesy of Hugo Arnold's "The Wagamama Cookbook" (Kyle Books).

Spiced Vegetable Stir-Fry

Serves 2

3 tablespoons vegetable oil

1 garlic clove, peeled and sliced

1 red chile, trimmed, seeded and sliced

1 lemongrass stalk, out leaves removed and sliced

1 red onion, peeled and chopped into 1/2-inch pieces

2 small leeks, cut on the diagonal into 1-inch lengths

12 snow peas

10 baby corn, cut in half lengthwise

1 handful of bean sprouts

4 bok choy, roughly chopped

1/2 teaspoon sugar

2 tablespoons light soy sauce

9 ounces noodles

21/2 cups miso soup (see below)

Pinch of salt

Heat a wok over medium heat for 1 to 2 minutes or until completely hot and almost smoking, then add the vegetable oil. Add the garlic, chile and lemongrass and stir-fry for 30 seconds. Add the onion and leeks and stir-fry for another minute. Add the remaining vegetables and season with salt, sugar and soy sauce. Stir-fry for another 3 minutes until all the vegetables are tender.

Cook the noodles in a large pot of boiling water for 2 to 3 minutes or until just tender. Drain thoroughly. Heat the miso soup in another pan. Divide the vegetables and noodles between 2 bowls and ladle the hot miso soup over them.

Miso Soup

1 tablespoon dried wakame, soaked in cold water for 5 minutes

21/4 cups dashi, made with dashi no moto according to the package instructions

2 tablespoons miso paste

2 scallions, trimmed and sliced

Pinch of mikku powder

Drain the soaked wakame and roughly chop. Bring the dashi to a boil and whisk in the miso paste. Add the mikku powder.

Divide the wakame and scallions between 2 cups or small bowls and pour the miso soup over them.

Read 699 times Last modified on Friday, 16 September 2016 20:17

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