20-Minute Green Noodle Stir-Fry


     This is a quick and easy dinner, stuffed with veggies and done in 20 minutes (if you can
wield your knife well :).


     To start with, chop 2 onions and mince 4 cloves garlic. Throw in a skillet with 1 can sliced mushrooms, 1 tsp. sesame oil, and 2 Tbsp. soy sauce. Start sautéing this mixture. It is perfectly possible to omit the oil and sauté only with the soy sauce.


     While the onions and mushrooms are sautéing, chop 2 Asian eggplants. Add them to the onions and mushrooms when about half the soysauce is gone.
     Start chopping some greens. Bok choy is good, but other greens can also be used. Stir the mixture in the skillet a few times.


     When the mixture in the skillet is dry, add 1 1/2 c. water and 1 broken sheet bihon or same amount of other noodles. Continue chopping the greens – you need about 4 c.


     When nearly all water is gone in the skillet, add the greens. Toss well and let the last drops of water evaporate. Season with 2 tsp. salt and a dash of cayenne.


     To serve, sprinkle with sesame seeds if desired.


     These noodles are delicious with a spoonful of tart marinara sauce (odd as it may seem!). A dash of hot sauce can also do.
     Note: This is a meaty cheaty way to eat your summer greens – they are even hard to taste! What is your favorite way of eating greens, such as kale?


20-Minute Green Noodle Stir-Fry

Yields: 4 servings
Total time: about 20 min.

Ingredients

2 onions, chopped
4 cloves garlic, minced
1 (14 oz.) can sliced mushrooms
1 tsp. sesame or other oil, optional
2 Tbsp.soy sauce 
2 Asian eggplants, diced (2 c.)
1 1/2 c. water (or as specified on noodles)
1 sheet golden bihon or 4 1/2 oz. other noodles
4 c. finely chopped greens, such as bok choy
2 tsp. salt, if needed
dash cayenne pepper, optional
sesame seeds, for decoration, optional

Instructions

1. Sauté onions, garlic, mushrooms, oil (if using), and soy sauce in skillet.
2. When half the soysauce is gone, add the eggplant.
3. When the mixture is dry, add water and noodles and cook.
4. When nearly all water is gone, add greens and mix well. Allow remaining water to evaporate.
5. Season with salt and cayenne. Sprinkle with sesame seeds for decoration if desired.
6. Serve immediately. Delicious with warm marinara sauce or hot sauce.


Scripture of the Day

Galatians 5:26
"Let us not be desirous of vain glory, provoking one another, envying one another."


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Creative Vegan Cooking: 20-Minute Green Noodle Stir-Fry

Sunday, July 13, 2014

20-Minute Green Noodle Stir-Fry


     This is a quick and easy dinner, stuffed with veggies and done in 20 minutes (if you can
wield your knife well :).


     To start with, chop 2 onions and mince 4 cloves garlic. Throw in a skillet with 1 can sliced mushrooms, 1 tsp. sesame oil, and 2 Tbsp. soy sauce. Start sautéing this mixture. It is perfectly possible to omit the oil and sauté only with the soy sauce.


     While the onions and mushrooms are sautéing, chop 2 Asian eggplants. Add them to the onions and mushrooms when about half the soysauce is gone.
     Start chopping some greens. Bok choy is good, but other greens can also be used. Stir the mixture in the skillet a few times.


     When the mixture in the skillet is dry, add 1 1/2 c. water and 1 broken sheet bihon or same amount of other noodles. Continue chopping the greens – you need about 4 c.


     When nearly all water is gone in the skillet, add the greens. Toss well and let the last drops of water evaporate. Season with 2 tsp. salt and a dash of cayenne.


     To serve, sprinkle with sesame seeds if desired.


     These noodles are delicious with a spoonful of tart marinara sauce (odd as it may seem!). A dash of hot sauce can also do.
     Note: This is a meaty cheaty way to eat your summer greens – they are even hard to taste! What is your favorite way of eating greens, such as kale?


20-Minute Green Noodle Stir-Fry

Yields: 4 servings
Total time: about 20 min.

Ingredients

2 onions, chopped
4 cloves garlic, minced
1 (14 oz.) can sliced mushrooms
1 tsp. sesame or other oil, optional
2 Tbsp.soy sauce 
2 Asian eggplants, diced (2 c.)
1 1/2 c. water (or as specified on noodles)
1 sheet golden bihon or 4 1/2 oz. other noodles
4 c. finely chopped greens, such as bok choy
2 tsp. salt, if needed
dash cayenne pepper, optional
sesame seeds, for decoration, optional

Instructions

1. Sauté onions, garlic, mushrooms, oil (if using), and soy sauce in skillet.
2. When half the soysauce is gone, add the eggplant.
3. When the mixture is dry, add water and noodles and cook.
4. When nearly all water is gone, add greens and mix well. Allow remaining water to evaporate.
5. Season with salt and cayenne. Sprinkle with sesame seeds for decoration if desired.
6. Serve immediately. Delicious with warm marinara sauce or hot sauce.


Scripture of the Day

Galatians 5:26
"Let us not be desirous of vain glory, provoking one another, envying one another."


Labels: ,

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