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
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!