A Simple Veggie Stir Fry

When you are short of time, here is a quick veggie stir fry to make. First mince two cloves of garlic with two quarter size pieces of fresh ginger. Also cut up green beans (I used Chinese long beans from the garden), two green peppers and two small zucchini’s. Mushrooms would be good with this too, but I didn’t have any.

Begin by pouring some olive oil in your stir fry pan. Then add the green beans. This veggie takes a little longer than the others. It pays to not stir your veggies once in a while, so they burn a little bit for flavor.

Then add your garlic and ginger. You always have to stir quickly when they are added. 

Next add the green pepper.

Here again, instead of always stirring, once in a while let it sit on the fire, for a bit of charred pieces. 

Then in goes the zucchini!  When it is almost done sprinkle on some soy sauce and vegetarian oyster sauce. 

Toss and quickly serve the dish in a bowl. You could garnish The dish with sesame seeds and scallions. Keep the sriracha handy, if desired. 

Delicious Vegan Mushroom Stew

A while back, I created this tasty recipe. At the time I used dried Shitake mushrooms. Today I did a lot of substitutions, but it was still very good. Instead of dried, I used fresh mushrooms, and instead of kale I used Swiss chard.  Shallots were also not available, so I substituted scallions from the garden. Lots of changes!  If you try it either way, I think you will like it!

Having a head of cabbage in the refrigerator at all times is very handy. It is so full of healthy nutrition, it keeps well for a long time, and can compliment any vegan soup or stew. 

I decided to go into the garden and pull out a carrot for the stew. Look at this darling, stubby carrot!  It’s Japanese. 

While I was in the garden, I picked a few Chinese long beans that were cut up and added to the dish. Most Chinese stir fry this long bean, and I have done that too, but sometimes they can be a little tough. By adding them to the stew, they become soft, like our traditional green beans. I love how these grow. See the pretty flowers?

Here is the finished dish, and here is the recipe: