Thai Stir-fry, Convenient Style
3 chunk fresh ginger, peeled and grated or minced fine (baby ginger works best
5 cloves garlic, minced
2 large onions, sliced or chopped
1- 2 bags cole slaw (shredded cabbage)
1 bag shredded carrots
1 package sliced mushrooms
2 tablespoons sesame oil
1/4 cup chunky peanut butter (or more)
any other vegetables you like in stir-fry, e.g. chopped broccoli, snow peas
1 or 2 tablespoons turbinado sugar (optional)
diced, fried tofu (optional)
Heat a little oil in a wok. Stir fry onions, garlic and ginger for a couple of minutes, until onions are soft. Add carrots, cook another 2-3 minutes, then mushrooms, cabbage last (it only takes a couple of minutes to soften slightly). Sprinkle on the vegan sugar, stir to dissolve. Add the peanut butter and rapidly stir around the wok to dissolve and spread evenly. garnish with scallions, serve plain or over brown rice or rice noodles.
Tofu would raise the protein level, but the peanut butter should be enough.
I don't know how many this serves because it made a wok-full of food that never quite made it to the dinner table -everyone kept helping themselves right from the wok! Should serve about 6 if served over rice.
What makes this so convenient is using pre-cut veggies. But fresh ginger is what makes this so outrageous. More is better than less!