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Recipe submitted by Al McCubbin

Vegan Stirfry

Ingredients (use vegan versions):

    4 cups of long grain basmati rice.
    1 cup of chopped beans
    3 chopped carrots
    1 tin of corn
    1 cup of peas
    1 smallish chopped onion
    1 tin of Kidney beans
    olive oil

Directions:

Put all the vegetables in a wok with a dash of the olive oil.  Cook the rice while the vegetables are cooking.  After around ten minutes put the rice in with the vegetables.  Stir and serve while hot.

A good sauce to put on this is soy sauce.

Serves: 4

Preparation time: 1 hour (approx)

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As I write this, this Vegan Stirfry sits in a very satisfied stomach!  This was delicious.  I used fresh corn instead of a tin can of corn.  It appears this recipe will serve more than four.  I estimate five or six.  I didn't put any soy sauce on it; it was great by itself.  I added a little sea salt and some pepper.  I'm sure this will become one of my mainstay recipes--easy to make and delicious.  I look forward to impressing friends with it.  Thanks for sharing it.  Tom

Archived comment by: tom

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I added bamboo shoots and cashew nuts and had a very satisfied tummy too

Archived comment by: pinhead

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You shouldn't use olive oil in a wok as it gets too hot and breaks down. It is fine in an ordinary frying pan.

Archived comment by: 41091

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