ASIAN VEGETARIAN STIR FRY WITH SZECHUAN PORTABELLA & BROWN RICE
Ingredients
½ tspn black pepper
1 tbspn julienne red bell pepper
1 tbspn cauliflower
1 tbspn broccoli
1 tbspn carrots
1 tbspn onion
1 tbspn mung bean sprouts
1 tspn sliced toasted almonds
1 tbspn snow peas
1 tbspn bragg soy substitute
1tbspn white wine
½ tspn sesame oil
1 tspn minced garlic
¼ tspn crushed red pepper
½ tspn coconut cream
1 or 2 large leaves bok choy
ASIAN VEGETARIAN STIR FRY PREPARATION
Place oil in pan and heat medium high. Place onion, garlic, pepper in pan and cook 3 minutes. Add all other vegetable except bok choy leaves. Deglaze with wine and add bragg and coconut cream. Remove from heat and serve on top of bok choy leaves.
FRIED BROWN RICE
Ingredients
Zero fat spray
½ tspn oil
1 cup vegetable stock
½ cup brown rice
1 egg white
1 tspn peas
1 tspn black pepper
1 tspn diced red bell pepper
1 tspn diced yellow onion
1 tspn minced garlic
1 oz white wine to deglaze
BROWN RICE PREPARATION
Place rice with stock and cover heat till rice is tender: 10-15 minutes. Spray sauté pan with zero fat spray and add pepper, garlic, onion and bell pepper. Cook till translucent add peas,deglaze with wine then mix with cooked rice
SZECHUAN PORTABELLA
Ingredients
1 large portabella cap no gills
1 tbspn garlic
½ tspn diced red pepper preferably Szechuan pepper
½ tspn tomato paste
1 tbspn vegetable stock
1 tspn Bragg soy substitute
½ tspn sesame oil
SZECHUAN PORTABELLA PREPARATION
Place oil, garlic, pepper in sauté pan. Heat to medium high and add portabella. Sear on both sides and deglaze with wine. Add tomato paste and vegetable stock. Reduce heat and hold to serve
