Recently, my wonderful husband Jason Wyrick gave a talk for a group of dietitians. What he said was very true, that if food doesn’t taste good, no matter how good it is for you, people won’t eat it. I myself find that too many people see ‘Vegan’ and immediately think we eat nothing but gravel and grass. I don’t know about other vegans but I have a batch of caramels at home and right now I am drinking a soy Mocha Coconut Frappuccino. Yeah, vegan does not have to mean suffering.
Still, one does not life on Fraps alone, no matter how tasty they are. I recently came up with this stir fry as a way to get lots of good healthy veggies down in a delicious dinner. The result came out so well that even my veggie phobic friend ate some!
Game Night Stir Fry
2 teaspoons toasted sesame oil
16 oz of super firm tofu, cut into ½ inch cubes
1 ½ to 2 medium onions, cut into half then sliced
2-3 tablespoons of grated ginger
8-10 cloves of garlic, minced
2-3 tablespoons good quality soy sauce
1 tablespoon of vegan oyster sauce (optional) **
2 teaspoons of dark mushroom soy sauce (optional) **
2 tablespoons of rice wine vinegar
About 3-4 cups of sliced bok choi (1 head)
About 6-8 cups of Napa Cabbage (1 head)
1 bunch green onions, sliced, roots removed
Minced peanuts (optional)
Cooked Brown Rice
Still, one does not life on Fraps alone, no matter how tasty they are. I recently came up with this stir fry as a way to get lots of good healthy veggies down in a delicious dinner. The result came out so well that even my veggie phobic friend ate some!
Game Night Stir Fry
2 teaspoons toasted sesame oil
16 oz of super firm tofu, cut into ½ inch cubes
1 ½ to 2 medium onions, cut into half then sliced
2-3 tablespoons of grated ginger
8-10 cloves of garlic, minced
2-3 tablespoons good quality soy sauce
1 tablespoon of vegan oyster sauce (optional) **
2 teaspoons of dark mushroom soy sauce (optional) **
2 tablespoons of rice wine vinegar
About 3-4 cups of sliced bok choi (1 head)
About 6-8 cups of Napa Cabbage (1 head)
1 bunch green onions, sliced, roots removed
Minced peanuts (optional)
Cooked Brown Rice
**If you are not using the vegan oyster sauce or the dark mushroom sauce, simply use the same amount of soy sauce
Dice your tofu. Slice your onions. Grate your ginger and mice your garlic. Prepare your bok choi and napa cabbage. Stir together the soy sauce, oyster sauce, mushroom sauce, and rice wine vinegar. Once this starts, it will all go very quickly. Heat a wok over medium high heat. Once hot, add the oil and tofu. Stir a few times over 3-4 minutes. The tofu should be lightly brown. Add the onion slices. Cook about 2-3 minutes, until the onions are translucent. Add the garlic, ginger, and sauce mixture. Allow to cook 1 minute. Add the bok choi and Napa cabbage. Stir every 30 seconds until the greens wilt and reduce by about half, but still have some texture and crunch. Add the sliced green onions, remove from heat and top with the peanuts if using. Serve with cooked brown rice. Make sure to get a little of the liquid from the bottom of the wok as it will season the rice.
Dice your tofu. Slice your onions. Grate your ginger and mice your garlic. Prepare your bok choi and napa cabbage. Stir together the soy sauce, oyster sauce, mushroom sauce, and rice wine vinegar. Once this starts, it will all go very quickly. Heat a wok over medium high heat. Once hot, add the oil and tofu. Stir a few times over 3-4 minutes. The tofu should be lightly brown. Add the onion slices. Cook about 2-3 minutes, until the onions are translucent. Add the garlic, ginger, and sauce mixture. Allow to cook 1 minute. Add the bok choi and Napa cabbage. Stir every 30 seconds until the greens wilt and reduce by about half, but still have some texture and crunch. Add the sliced green onions, remove from heat and top with the peanuts if using. Serve with cooked brown rice. Make sure to get a little of the liquid from the bottom of the wok as it will season the rice.
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