Top | Short-Cut Vegan

Whole-Grain Vegetable Stir-Fry

(recipe, Lorna Sass)

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Here's a very pretty dish that is likely to become a real staple of your repertoire once you've gotten in the habit of having extra cooked grains on hand. You can vary it with your favorite stir-fry sauce and expand on it as you wish. Here are some ideas: With the grains, add small broccoli florets or carrots cut into quarter-inch-thick slices on the diagonal; include one or more types of canned Chinese vegetables, drained and rinsed, when you add the stir-fry sauce. Add extra sauce as needed to thoroughly coat all the ingredients.


  1. ⅓ cup water
  2. 2 cups cooked whole grains (may be frozen)
  3. 1 large red bell pepper, cored, seeded, and cut into thin strips
  4. 3 scallions, thinly sliced (keep the white and green parts separate)
  5. 3 to 4 Tbsp. Sesame-Ginger Stir-Fry Sauce or Maple and Mustard Stir-Fry Sauce
  6. ½ cup frozen green peas or 3 ounces fresh snow peas, thinly sliced on the diagonal
  7. Tamari, to taste


  1. In a wok or large skillet, bring the water to a boil. Add the grains, red pepper, and sliced scallion bulbs. Reduce the heat to medium and cook, covered, until the grains are tender and plump, about 2 minutes. Add 3 tablespoons stir-fry sauce, the peas, and scallion greens, and cook, uncovered, for 2 minutes, stirring frequently.
  2. Just before serving, stir in an additional tablespoon of stir-fry sauce, if desired, and add tamari to taste.