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.

- 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

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.


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!!


Vegan Dad said...


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.