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Recipe submitted by sally charette  ECZ5SCC@MVS.OAC.UCLA.EDU

Easy Stir Fry

Ingredients (use vegan versions):

    1 patty pan squash sliced into thin rectangles
    1 small zuchinni sliced into thin rectangles
    1/2 medium onion
    1 cup sliced mushrooms
    approx. 2 tablespoons soy sauce
    approx. 4 tablespoons white wine (mine was medium-dry) or water, or veg. broth
    1-2 cloves fresh garlic, pressed or minced
    2 cups cooked rice, quinoa or couscous (or whatever!)

Directions:

I just sauteed everything in the vegan white wine/soy mixture, starting the garlic and onions a little earlier than the squash and mushrooms.  I'm a little fuzzy on the amounts of soy and vegan wine because I splashe'd more in as I went.  I wanted to create a broth that would soak into the grain.  I suppose you could make a thicker sauce with cornstarch.

I used quinoa under it because I was looking for a way to use this weird grain.  I guess the second day I also mixed in some leftover couscous.

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This wasn't quite spicy enough for me, so I made a few changes.  I added 1/4 tsp of black pepper and 1/2 tsp of cumin, plus one 15 oz can of black beans.  I sauteed with both veggie broth and sherry.  It turned out good.

Archived comment by: tom O.M.  

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Are thin rectangles otherwise known as julienne/matchstick or are they larger, rectangular slices?  Just curious, it sounds good!

Archived comment by: shay

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