We like this stir-fry because the ingredients yield an authentic flavor. It’s also really fun to make and eat your food with your fingers (especially fun for families that need a break from “rules”).

This recipe calls for cooked brown rice. If you don’t usually have the luxury of time when preparing a meal, then plan ahead. You can cook and then freeze grains for later use. We like to measure the cooked grains (1 or 2 cup portions) and put them into freezer-weight zipper bags. Then we freeze them flat, because they’re easier to store in the freezer that way, and they thaw more quickly, too. Just be sure to label the bags with the grain, the date, and the amount.

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My Favorite Stir-Fry
Yellow * Serves 6

For the sauce *
3 Tablespoons tamari (or low-sodium soy sauce)
1 Tablespoon toasted sesame oil
1/2 teaspoon barley malt syrup
1/4 cup water
1 teaspoon kuzu (or cornstarch), optional

For the stir-fry *
2 Tablespoons vegetable oil
3 scallions, thinly sliced
2 medium leeks (white part only), washed and thinly sliced
2 teaspoons fresh ginger root, peeled and minced
3 fresh shiitake mushrooms, stemmed and thinly sliced
1 red bell pepper, julienned
1 cup bamboo shoots, drained
1/4 cup sliced almonds
1-1/2 cups cooked brown rice
1 Tablespoon brown rice vinegar
1 head romaine lettuce, washed and leaves separated

In a cup, combine the sauce ingredients and reserve. Heat a wok or large saute pan over moderately high heat, and add the oil, scallions, leeks, and ginger. Stir-fry for about 5 minutes. Add the mushrooms, bell pepper, bamboo shoots, almonds, brown rice, vinegar, and the reserved sauce. Cook until heated through.

Serve on a bed of lettuce, and if desired, eat by rolling up the rice mixture in the lettuce leaves.

This entry was posted on Monday, December 6th, 2010 at 2:40 am and is filed under Recipes, Vegan. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.