Monday, October 1, 2012

Veggie Stir-Fry and Hot and Sour Soup

For an easy weeknight meal, take some vegetables or your choice, saute them in peanut oil and a little bit of soy sauce and serve over sticky rice!  Yum!

I used the following vegetables:
Baby bok choy
Red bell pepper
Snow peas
Shitake mushrooms

This is one of my all-time favorite meals.  So good and so easy to make!

For tonight, I also made a hot and sour soup from the Vegan Yum Yum blog.  I've made this recipe before and it is super delicious.  I always loved Hot and Sour Soup at Chinese restaurants, but this one is just as good and totally vegan!  (I halved the following recipe, didn't use tofu, added oyster mushrooms, and used fresh tomatoes instead of canned.)

Hot and Sour Cabbage Soup
Serves six?

1 Tbs Oil
1 Small Onion, minced
1 Small Cabbage, about the size of a grapefruit
2 Large Carrots, chopped
1 15oz Can Tomatoes, blended smooth
6 Cups Water
1 Cup Cubed Pressed, Baked Tofu (like wildwood baked)
1/4 Cup Tamari, low sodium
1/3 Cup Seasoned Rice Vinegar (see note on substituting above)
1 tsp Hot Red Chili Flakes
1/2 tsp Salt
Black Pepper, to taste (a lot!)

Heat a large 5 qt soup pot that has a heavy lid over medium heat. Add oil and onion, and saute until golden. Meanwhile, quarter your cabbage, remove the core, and shred the cabbage with a large chef’s knife. Add carrots, tomatoes, cabbage and water to the pot and stir well. Add the tofu, tamari, vinegar, chili flakes and salt. Bring to a boil, cover, then turn heat down to medium low. Simmer for 20 minutes or until cabbage and carrots are the desired tenderness.
Grind a lot of fresh black pepper over the top and serve.

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