stir fry

All posts tagged stir fry

Vegetarian Plus VEGAN Kung Pao Chicken stir-fry

Published August 7, 2011 by Vegan Derby Cat Party

Here’s a delicious frozen product that I made into a homemade meal with a little extra work. If you’re trying to feed yourself quickly, this extra spicy meat substitute is wonderfully flavored and could just be cooked up in a skillet with or without some frozen veggies, and tossed over any leftover grain. In this case, I had some extra time, so I decided to cut up some fresh veggies and aromatics and saute them while my brown rice was cooking.

Vegetarian Plus VEGAN Kung Pao Chicken stir-fry

1 package of Vegetarian Plus Vegan Kung Pao Chicken

1:2. brown rice : water (ie. 1 c. Brown rice: 2 c. Water)

olive oil for misting skillet
1 medium onion, chopped
2 carrots, cut into thin coins
2-4 cloves garlic, minced
1″ piece of fresh ginger, minced

2 tsp. Bragg’s or shoyu or tamari or red sodium soy sauce

5 oz. frozen chopped spinach


1. Place rice and water in a heavy pot or saucepan depending on how much you’re making.

2. Spray a large skillet with olive oil and heat to medium. Add onions and carrots, drop heat to low-medium, and cook until onions are translucent and carrots have softened slightly, about 10 minutes. Add garlic and ginger and cook for another minute.

3. Bring heat up to medium and add frozen spinach, break it up and mix. Drizzle Bragg’s over mixture, and cook until all of the frost has melted, stirring to incorporate.

4. Add kung pao chicken and sauce to skillet. Combine well, and cook until most of the moisture has cooked off and chicken is cooked through, about 10 minutes. Serve over whichever grain you like and dig in!

Vegetarian Plus has a whole line of vegetarian and clearly marked VEGAN items. All of the vegan ones I’ve tried have been absolutely fantastic and after looking at their products on the website, I think I’m going to ask my WF if they can carry some more. They even have a very nice looking vegan turkey for Thanksgiving which I will definitely track down for this year’s holiday.

Veganomicon Pineapple Cashew Quinoa Stir-Fry

Published April 26, 2011 by Vegan Derby Cat Party

Flipping through the Veganomicon, this recipe caught my eye. It’s full of things I love… pineapple, cashews, garlic, ginger…mmm! It wasn’t until I read this post though, that I actually went out and bought what I needed. I thought the canned pineapple substitution worked great. It gives you just the right of juice needed to cook the quinoa, and the pineapple is already prepped for you! : )

I cooked the quinoa & edamame a couple days in advance, when I had the time. Per Isa’s recommendation, I prepped all the ingredients first. (Which is what I used to do when I first started cooking so I could focus on the cooking part & not burn things!) So everything was ready to go, and it goes pretty quickly.

Green onions & garlic, sliced chili pepper and ginger, red pepper and edamame

Mint and basil, toasted cashews, cooked and cooled quinoa, braggs, vegetable broth and mirin.

I used about 1.5 tbsp of peanut oil instead of the 3 called for.

I didn’t have to cook the last addition [of quinoa and pineaple] quite as long as the recipe called for before it was piping hot and ready, about 8 or 10 minutes.

I was a good girl and did what I was told for once, and even garnished it with lime wedges as she suggested!

This was a very satisfying dish. Lots of flavors and the squeeze of lime on top was nice too. Oh, and as is usual for most cookbooks, this 4 serving dish ended being about 3 big ones.

teriyaki tempeh stir-fry

Published August 7, 2010 by Vegan Derby Cat Party

So I was really hungry when I came home for lunch yesterday, and needed something good and nourishing, quick. I had bought this teriyaki sauce the other day, and had been marinating some tempeh in it for the last 2 days, so I figured I could throw together a quick stir fry with some leftover rice and frozen veggies. BTW, If you have a little more time, I would suggest using the sauce in this recipe. The first time I made it, I dumped the store bought stuff because it was SO much better.

Teriyaki Tempeh Stir-Fry

1 package of tempeh, sliced or cubed into desired shape and marinated in
teriyaki sauce
1/2 bag of frozen veggies
leftover rice


1. Spray a skillet with some olive oil and saute tempeh over medium heat for about 3 minutes on each side. Stir in frozen veggies, and cook for a few more minutes, until heated through.

2. Add rice to pan and pour a bit more teriyaki/reserved marinade over rice, as desired, and cook for a few more minutes until well combined.


I just cooked up a bit more rice today, since I had the time, and am mixing it into yesterday’s leftovers. Yummy!

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