Savory Stir Fry
Prep. Time
15 minutes
Cook Time
45 minutes
Servings
3-4 plates
Difficulty
Challenging
Gluten-Free, Soy-Free
This Asian-inspired recipe offers a warm, comforting dish that combines savory sautéed vegetables and noodles in a flavorful, creamy sauce. The process of stir-frying and simmering the ingredients ensures that every bite is packed with rich textures and tastes. Perfect for a hearty meal, it’s an easy yet satisfying option for lunch or dinner. With a touch of curry and a hint of soy sauce, this dish brings a balance of spices and creaminess, making it a dish you’ll want to revisit time and time again.
Ingredients
10 Champignon mushrooms
8oz (240g) cauliflower florets
2 Chinese eggplants
2 zucchinis
1 yellow onion, peeled
2 garlic cloves, minced
1 tbsp sweet paprika
3 tbsps soy sauce
1 tbsp curry powder
Sunflower oil, to greese the pan
Salt, as needed
Instructions
Preparing the Ingredients
Rinse thoroughly & slice the mushrooms to 3 pieces, each.
Cut the tofu into 1 inch cubes and set aside in a clean bowl.
Rinse and cut the eggplants to 2 inch cubes, and cut the zucchini longitudinally to 4 and then to halves.
Slice the onion to half rings.
Cooking
Preheat the stove (high heat), and stir-fry the mushrooms in a deep nonstick lightly greesed pan (do not cover). Stir frequently for about 5 minutes, until golden. remove from the pan.
Re-apply oil to lightly greese the pan again, and add the onion, egglplant and zucchini.
Cook for about 20 minutes in medium-low heat with the lid on, stirring every 2-3 minutes, until golden and tender.
In the meantime, on a separate nonstick large greesed pan, salt and fry the tofu on high-heat while frequently stirring, until golden on most/all sides. If only 1 nonstick pan is available, complete this step once the vegetables are fully-cooked.
Back to the vegetable pan: add the cauliflower florets, minced garlic, paprika & salt and mix. Cover the pan and cook for 10-15 more minutes.
Make sure the eggplants are cooked properly (poke with a fork; should be very soft).Add curry powder, soy sauce and the coconut milk. Stir for an even consistency.
Add the noodles and the mushrooms, mix and cook for 5-10 minutes.
Serve hot!
Notes
The coconut milk can be replaced with water for a thinner sauce, or mix the milk and water for a more even result.
The Chinese eggplants can be replaced with 1 regular eggplant instead.
The Latest Bite
Wonderful Parsley Salad
I usually buy parsley with the idea that I’ll use “just a little” in a recipe, and then I’m left with a big bunch staring at me from the fridge. This salad is my solution. Instead of letting those greens wilt away, I chop the whole thing and make it the main event. It’s fresh, full of flavor, and takes almost no effort.
The best part is how forgiving it is. Walnuts give it crunch, but almonds or pecans work if that’s what’s in the pantry. Cheese adds creaminess and the dressing is quick to whip together with what we usually have on hand, and it makes the parsley feel less like “just herbs” and more like a real salad.
This isn’t a kid-friendly dish in our house (the parsley is just too “green” for them), but it works great for the adults. I’ll make it at home when dinner needs something light on the side, or pack it into a container when we’re traveling in an RV and want an easy salad to balance out heartier meals. Since it’s dairy-free and plant-based, it holds up well for hours on the road without the stress of refrigeration worries you get with mayo-based dressings.
It’s fast, flexible, and keeps parsley from going to waste—a little grown-up salad that travels well.