Top | Short-Cut Vegan
(recipe, Lorna Sass)
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.
- ⅓ cup water
- 2 cups cooked whole grains (may be frozen)
- 1 large red bell pepper, cored, seeded, and cut into thin strips
- 3 scallions, thinly sliced (keep the white and green parts separate)
- 3 to 4 Tbsp. Sesame-Ginger Stir-Fry Sauce or Maple and Mustard Stir-Fry Sauce
- ½ cup frozen green peas or 3 ounces fresh snow peas, thinly sliced on the diagonal
- Tamari, to taste
- 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.
- Just before serving, stir in an additional tablespoon of stir-fry sauce, if desired, and add tamari to taste.