Well, I didn’t end up taking too many pictures of food last week as I was very busy and it just wasn’t top on my priority list. So how does a WIAW recipe sound instead?
It’s the most recent of the gazillion I’ve promised you all over the last couple of months, but one of the most delicious things I’ve made in a while.
I usually get dropped jaws when I tell people that I don’t eat Chinese food. When I then explain to them that the reason I don’t get Chinese take out or dine in restaurants is because of my allergies, I get sympathetic looks, and hear things like “Gosh, that must be awful,” or “I can’t imagine my life without Chinese food, I feel bad for you.” Urgh.
Any of you who have allergies or intolerances or anything like that know how annoying this is.
So, what to do in this situation? Take it into my own hands, of course.
Although I’m not too sure how closely American Chinese food resembles the real thing, I have developed a liking for stir fry as of late. I’m honestly not at all sure if there is a technical definition of what stir fry is, so forgive me if this doesn’t fall under that category. 😉
I first made a stir fry while in England. One day while grocery shopping, I randomly picked up a sweet chile sauce from Sainsbury’s. As it turns out, it was basically sweet and sour sauce (to us Americans) with which I made stir fry. I had never made stir fry before, and kind of just took a stab at it by throwing rice, chicken, and frozen mixed veggies in a pan, stirring and frying it a bit, and hoping for the best. It was good, but this amped up, vegan version of that dish is so so much better.
Sweet and Sour Veggie Stir Fry (egg, nut, dairy, and gluten free) (vegetarian/vegan)
makes about 6-8 servings
– 1 tbsp. coconut oil
– 1 cup shredded or thinly sliced carrots
– 3/4 cup chopped bell pepper
– 1 1/2 cups fine green beans, frozen
– 1/2 cup corn kernels, frozen
– 1 1/2 – 2 cups cooked, cubed tofu
– 2 cups cooked quinoa
– 5 to 6 oz. sweet and sour sauce (I used about half a bottle of La Choy brand)
– salt and pepper, to taste
- Melt coconut oil over medium heat.
- Add carrots and cook for about 4 minutes.
- Add bell peppers and cook until veggies are tender; about 7 more minutes.
- Toss in frozen green beans and cook for about 3 minutes.
- Stir in frozen corn, tofu, and quinoa.
- Pour over the sweet and sour sauce and stir to coat. Add salt and pepper to taste.
- Allow everything to cook for another 3 or so minutes, or until everything is coated in the sauce and heated through.
I have to say, for only my second try at Chinese food (if you can even consider this Chinese food 😉 ), this wasn’t at all bad! In fact, I loved it and will definitely be making it again soon. I hope you’ll give it a try!
Anyway, hopefully I’ll get back into the swing of things soon. I have so much work to catch up on, but I miss blogging! 🙂
Have a wonderful Wednesday!
Thanks to Jenn for hosting, as always!