Thursday, May 30, 2013
A BRIGHT SPRING STIR-FRY
I hope you'll try it and enjoy it!
BRYANNA'S SPRING STIR-FRY WITH ASPARAGUS, SNAP PEAS, MANGO AND MINT
Serves 3 to 4NOTE: I used Soy Curls for the protein, but you can use any kind of vegan "chicken strip", whether that be a commercial version, textured soy protein, seitan, tempeh, or marinated tofu-- your choice!
1 tablespoon dark sesame oil
2 cups (400 g) reconstituted Soy Curls (read about them here) OR any of the alternatives noted above
8 oz. asparagus spears, tough end snapped off, cut into about 3-inch lengths
8 oz. sugar snap peas
4 cloves garlic, chopped
zest of 1 large organic orange
1-inch knob of ginger, peeled and slivered
1/2 teaspoon chile flakes
1 large ripe mango, pitted, peeled and sliced
Cooking Sauce: (Mix together in a cup)
1/4 cup vegan broth
2 tablespoons low-sodium soy sauce
2 tablespoons medium dry sherry
1 tablespoon agave nectar
a handful of fresh mint leaves, chopped
Heat the sesame oil in a large nonstick skillet over high heat. When the oil is hot, add the Soy Curls (or alternate) and saute, scraping the bottom of the pan frequently with a silicone spatula and keeping the Soy Curls moving. When they are browned a bit, scrape them out of the pan into a bowl and return the pan to the heat.
Add the asparagus and snow peas to the pan and keep them moving over high heat, adding a splash of water when necessary to keep the vegetables from sticking. When the asparagus is getting tender, but still has a bit of a bite to it, add the garlic, orange zest, ginger and chile flakes. Stir-fry for another minute. Add the mangoes and the cooking sauce and bring to a boil. Add the mint and toss the mixture for a few seconds, then serve immediately with rice.