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Whole-Grain Vegetable
Stir-Fry

From the book Short-Cut Vegan by Lorna Sass

Serves	2
Prep Time	10 minutes
Cook Time	5 minutes

Culinate editor’s note: If you’re trying to eat more whole grains and vegetables, this is a terrific recipe to have in your collection. It comes together very quickly with leftover cooked grains and prepared stir-fry sauce. Though the ingredients and sauce are similar to a stir-fry, this dish is more of a steam than a fry, which makes it lighter, too.

Introduction

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.

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

Steps

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.

This content is from the book Short-Cut Vegan by Lorna Sass.

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