Here's a simple Chinese style stir-fry that can be made very quickly. You could also use this for the inside ingredients to a spring roll.
Ingredients:
1 Small Cabbage
3 Large Shiitake Mushrooms or if you can only find small ones - use about 12-15
Peanut Oil
Fresh Ginger
Sea Salt
1 Scallion
2 Tbs of Vegetable Stock
Optional: Black Pepper
Julienne the cabbage. Slice mushrooms. Take the green part of the scallion and slice. Take about 1/2 inch of ginger and chop into really small pieces. Heat large pan or wok for 30 seconds. Pour in 2 Tbs of peanut oil in your pan. Throw in ginger and salt. Coat your pan with spatula. Keep cooking on high heat until some smoke starts to appear. Toss in cabbage and mushrooms. Stir-fry for one minute. Add 2 Tbs of vegetable stock. Mix well. Cook for 5 minutes or until cabbage softens. Add one more Tbs of vegetable stock. Add scallions. Add more salt and even pepper for taste. When the scallions turn bright green the dish is ready to serve!
Cold Tahini Noodles are great for the hot weather. Inspired by the Vegan Yum Yum recipe and the Real Food Daily Sesame noodles (no longer on the menu)... here is a nice almost raw and all vegan cold noodle recipe. This recipe takes a little preparation, but it's fairly easy to make.
Required: Broccoli, Carrots, Cabbage, Linguine Noodles, Tahini, Mint, Sugar, Soy Sauce, Rice Vinegar, Mustard, Salt, Black Pepper
Optional: Sesame seeds, Shiitake Mushrooms
First before doing anything you should boil the noodles. I used Linguine which I thought was the perfect noodle for this dish.
Next, prepare the Tahini dressing-like sauce with the following:
1/4 cup Tahini
2 Tbsp Soy Sauce
3 Tbsp Water
1 Tbsp Sugar
1 Tbsp Rice Vinegar
1 tsp Red Chili
1 tsp Mustard (I used Dijon)
1 pinch salt to taste
Dashes of Black Pepper
Mix all of the above in a bowl. Use a whisk until completely mixed. Let sit. In the meantime, check on your boiling water and noodles. When the noodles are finished please drain and run cold water over the strain. Place a few drops of olive oil in the pasta. Let it sit in the refrigerator.
Chop your broccoli into smaller pieces. I got my broccoli from Trader Joe's so I just cut the small pieces in quarters. Then take two carrots, peel and slice. Take 1/4 of your cabbage and shred. I don't have a shredder so I just sliced the cabbage thinly with a knife. Mix the veggies together. For giggles, I added some cooked shiitake mushrooms. I cooked them in oil and soy sauce. Mix all of the veggies in one bowl.
Once your noodles have been chilled enough, take them out of the fridge. Place some in a bowl. Add the semi raw veggies. Add some sesame seeds. Stir in the Tahini sauce. Mix well. Try not to put in too much since it might get salty quickly. Add some chopped mint leaves. Keep stirring until you see the sauce completely covering everything!
Taste the sauce before you add it to your noodle dish. You want to make sure the sauce is to your liking so you can adjust the ingredients before mixing it with your veggies.
Lastly, throw on some chopped mint leaves as garnish!
Here's a simple Chinese style stir-fry that can be made very quickly. You could also use this for the inside ingredients to a spring roll.
