Tuesday, November 13, 2007

Crispy Veggies in an Orange-Ginger Sauce

As promised, here is the final dish from last night's Asian food-fest. I bought a bunch of veggies at the grocery store this week that I thought would go well in a stir-fry, and added this pre-made sauce which, for coming out of a bottle, was not half bad.

INGREDIENTS
- 2 tbsp oil
- large handful of snow peas
- 4 baby bok choy, washed and trimmed into stalks
- 1 small can sliced water chestnuts
- 2 cups bean sprouts
- 1/2 jar VH Orange Ginger Sauce

METHOD
1. Heat oil on med-hi in a wok. Throw in snow peas and stir-fry for 2 mins.
2. Add in bok choy and stir-fry until it starts to wilt.
3. Add in water chestnuts and bean sprouts and stir fry for 1 min.
4. Add in sauce, heat to bubbling, and serve.

NOTE: If you don't want to use the bottled sauce, I think the taste could be replicated by stir-frying fresh ginger with the snow peas, then add orange juice, soy sauce, and brown sugar in at the end.

3 comments:

VeggieGirl said...

how funny! I'm planning on having a stir-fry dish for dinner tonight, with all those ingredients (plus some seitan, marinated in BBQ sauce; but the orange-ginger sauce that you used sounds quite intriguing as well!)

Anonymous said...

I just wanted to say thank you!
We have only just become vegetarians with a tendancy to become vegan its been just under a month really. I found your site just a couple of days ago and its wonderful. I am very fussy but your recipes almost all appeal to me. You are a blessing. Thanks so much for your inventive and wonderful ideas that please very picky taste and texture buds!!

~Barb

Vegan Dad said...

Barb,

Thanks so much for the comment. Hey, if there is anyone who knows picky it is a dad of three "eeewww, what IS that?" boys. And, since my extended family is omnivorous I am sensitive to texture as well--if you are used to gnawing on flesh, then tofu just seems so mushy, doesn't it? I'll keep cooking and posting away and hope you will keep enjoying the blog.