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Cooking With Eliyes
Jun. 29th, 2007 09:46 pmI'm not sure if what I made tonight was technically a stir-fry, but it was in a wok, and I stirred it while it cooked, so do with that what you will.
It was delicious. Also vegan-friendly, until the optional poached egg bit at the end, which you can skip.
Okay, so. Start with a nice clean wok. Pour maybe 2 tsp of the cooking oil of your choice (I used peanut oil), preferably a light oil with very little taste, as it might disguise the flavours. Dice about a third of an onion and toss it in the oil, and turn the heat under the wok to medium-low. Chop a triple-fistful (variable depending on fist size) of fresh mushrooms, and add them to the onion, stirring and adding tbsps of water as you go, to keep the mushrooms from burning. Stir stir, cook cook. :3 When the mushrooms smell awesome, add a couple of handfuls of frozen California Veggie Mix (carrots, cauliflower, broccoli). Separate the carrots that are stuck together and chop the large cauliflower into smaller bits when it thaws a little. Stir stir, cook cook. :3 You might have to add another splash of water. When it is all hot, you can eat it!
The bit with the egg: After i took the veggies out of the wok, there was some flavourful mushroom water left, so I tossed in an egg and scrambled it with my chopsticks, adding it to my plate as a side-dish, although I suppose you could mix it all together. It was yummy.
Enjoy!
It was delicious. Also vegan-friendly, until the optional poached egg bit at the end, which you can skip.
Okay, so. Start with a nice clean wok. Pour maybe 2 tsp of the cooking oil of your choice (I used peanut oil), preferably a light oil with very little taste, as it might disguise the flavours. Dice about a third of an onion and toss it in the oil, and turn the heat under the wok to medium-low. Chop a triple-fistful (variable depending on fist size) of fresh mushrooms, and add them to the onion, stirring and adding tbsps of water as you go, to keep the mushrooms from burning. Stir stir, cook cook. :3 When the mushrooms smell awesome, add a couple of handfuls of frozen California Veggie Mix (carrots, cauliflower, broccoli). Separate the carrots that are stuck together and chop the large cauliflower into smaller bits when it thaws a little. Stir stir, cook cook. :3 You might have to add another splash of water. When it is all hot, you can eat it!
The bit with the egg: After i took the veggies out of the wok, there was some flavourful mushroom water left, so I tossed in an egg and scrambled it with my chopsticks, adding it to my plate as a side-dish, although I suppose you could mix it all together. It was yummy.
Enjoy!
