MOVE OVER MEAT MONDAYS- VEGGIE STIR FRY

Hey folks,

Happy Monday to all! Today's Move Over Meat dish is veggie stir fry. It comes from..wait for it..vegweb of course..LOL! I've had many variations of veggie stir fry. You are only limited my your imagination. I altered the following recipe a tad because it called for a side of seasoned potatoes, and I personally thought it was a bit much. I wanted to focus on the veggie stir fry. I am listing this recipe, so you can get an idea of the method. You can easily substitute any vegetables and seasonings you like, so don't feel limited by what's listed in the recipe below.

SUMMER CHILI STIR FRY

Ingredients (use vegan versions):

1 teaspoon curry powder
1 teaspoon sweet basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper powder
1/4 teaspoon chili powder
1/4 teaspoon vegetable stock powder
1 tablespoon + 1 tablespoon vegetable oil
1 to 2 portabello mushrooms, chopped (a.k.a., field mushrooms)
2 cups cabbage, cut into thin ribbon strips
1 cup broccoli, chopped
1/2 cup carrots, peeled and diced
3/4 cup rice, prepared to package directions (I use long-grain brown rice)

DIRECTIONS:

Stir Fry:

Heat a tablespoon of oil in a skillet. Add field mushrooms and cook for 2 to 3 minutes.

Heat 1 tablespoon oil in a large skillet over medium heat. Toss in cabbage. Cook for 2 to 3 minutes. Stir in broccoli, then stir in mushrooms. Leave to fry on medium heat for 2 to 3 minutes, then turn down to low. Add carrots and whatever seasoning you like. (I used a sprinkle of chilli powder, a large sprinkle of sweet basil, 1 teaspoon of curry powder and half a teaspoon of vegetable stock powder.)

Dish rice onto plates and add stir fry on top. Enjoy!

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