Many a vegan can attest to the difficulties of ordering Chinese food. The problem with takeout Chinese is that the people working there can say something is vegetarian, but then they go and use beef stock in the garlic broccoli-not cool.
Of course, even if you can order something vegan off the takeout menu, that doesn’t make it healthy: it has nasty things like MSG, not to mention tons of salt.
So, should we just do without those tasty flavors? No way! The beauty of making things like this at home is that you see exactly what’s going into your food. And, if you have the right recipe, you can certainly get the same kind of deliciousness without all the unhealthiness.
I bet this recipe would be great over some brown rice. Maybe even with a homemade fortune cookie or two… I’ll have to write a recipe for that sometime 🙂
But in the meantime, give this one a try!
Stir Fry a la Chelsea
Sauce: ¼ cup low-sodium soy sauce or tamari
1 cup water
2 tsp ground ginger
1 tsp garlic powder
3 tbsp agave nectar
2 tbsp cornstarch
¼ cup cold water
Vegetables: 3 tbsp olive oil
1 package extra firm tofu, cut into slices 1/3 inch thick by 1 inch wide
2- 6 ounce packages baby bella mushrooms, sliced
1-12 ounce package frozen peas
5 cups fresh broccoli florets
2 large white onions, cut into slices and separated
To make the sauce:
Whisk all sauce ingredients besides the cornstarch and ¼ cup cold water in a medium saucepan/pot. Heat on medium-low on stove. Meanwhile, put the cold water and cornstarch in a separate bowl, mixing until cornstarch is dissolved. Pour cornstarch mixture into soy sauce mixture and heat on medium, whisking constantly until sauce is thickened, about 5-10 minutes (I promise, it will thicken). You’ll want your sauce to coat the bottom of your pan when you tilt it, like this:
To make the vegetables:
Place a large pan on your stove over medium heat, drizzling about three tablespoons of olive oil in it. When pan is warm, place your tofu slices in the pan and cook for about 3-5 minutes on each side, until browned. Remove tofu from pan and set aside.
Put the mushrooms, peas, broccoli and onions in the same pan over medium heat. Cover and steam, stirring occasionally, for about twenty minutes (until the veggies are soft). Turn off stove and stir cooked tofu and sauce into veggies, making sure everything gets coated.
Serve immediately. Enjoy!
P.S. Don’t forget the chopsticks! 🙂