Today I was really craving veggies. I decided to do another stir-fry type dish with whatever looked good at the store. The sauce is a bottled sauce that may not be available everywhere, but I wanted to try it since it only has 10 calories per 1T. The dish turned out very different than my normal stir-fries due to the sauce; it has a very tangy flavor. Definitely edible and tasty in it’s own way, but I’ll have to eat it a few days to determine whether I will make this again. It’s different, not bad, but not rock your socks crazy good – to me at least. I really enjoyed the variety of veggies though, and the different textures were wonderful. (I get the name from the brand of sauce — it just sounded really cool)
Starport Vegan Stir “Fry”
(4 large or 6 small servings)
225g Asparagus, cut into 1″ pieces
220g Broccoli, chopped
155g Zucchini, chopped
190g Snow Peas, halved
125g Onions, diced
60g Celery, chopped
270g Red Bell Pepper, diced
90g Lundberg Wild Rice
216g Starport Coconut Curry Sauce
First, start the rice cooking. Since this is not your typical white rice, it will take about 40 minutes to cook. I love the lundberg brand, and this should be available in most areas. If I can get this in Mississippi, that says a whole lot. Once the rice is cooking, chop and dice all veggies. Once all is ready, stir-fry the onion, pepper, and celery in water until the onions start to become translucent. I sometimes cover my veggies with a pot to steam them because I don’t have a lid. Add the other veggies, ensure there is some water in the wok/pan, and steam-fry for a few minutes. Don’t cook the veggies to mush. Once rice is done, add to wok and stir/toss well. Add sauce. Allow excess water to evaporate, and stir frequency until desired moisture level is reached.
