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Thursday, July 24, 2014

Stir Fry: Vegetarian Recipe Low Fat Low Sugar

I gave a cooking class yesterday (7-23-14), and everyone did their stir fry. Each did it differently.
This is the dish I made from the ingredients that was left over. The rest of the story will be in my main blog, (aka

Stir Fry:  Vegetarian

4 thin asparagus cut into bite size pieces
1/4 c red cabbage sliced thinly
5 strips red, green and yellow peppers
4 basil leaves sliced
1 T green onions
1/2 c broccoli sliced
1/4 c cauliflower sliced
5 squares fried bean curd
3 strips seitan (wheat gluten fried with garlic and light soy sauce)
1 T soy sauce or Braggs Liquid Aminos (no salt)
1/2 c T water
1/2 tsp sesame oil
3-4 pieces anchovies (optional)
1/4 tsp sesame oil
1 small crimini mushroom sliced
1/2 c spinach
1/8 c mixed corn, lima bean and green beans frozen thawed 
1 T red onion sliced
1 T garlic chopped finely
1 T chopped ginger
1 T mixed nuts
salt to taste
3 T olive oil
1/2 tsp 'slap ya mama' seasoning (or combine of peppers and garlic)
(or according to taste)

Heat a wok on the stove with medium to high heat
Put the water
Add all remaining ingredients
Cook until most of the water has evaporated
Turn off the stove when the veggies are still crisp (but cooked)
Serve warm

Note: This stir fry can be adjusted for vegetarian, vegan, raw, bland or other diet related requirements

For Customized Recipes, Contact June: 972-251-0231



Seitan (wheat protein)


Crimini mushrooms


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