|Squash Stir Fry!
||[Aug. 9th, 2007|10:32 pm]
|||||"Blue" - The Birthday Massacre||]|
I was supposed to be going out for dinner with my mom and an old friend, but his plane got delayed by 16 hours and that's been postponed. Instead, I made a little stir-fry that I thought I'd share.
So since I couldn't go to the Caribbean place I was wanting to go to, I made my old standby. I've got brown rice that I steamed with some purple hull peas in vegetable bouillon.
I normally only get one decent shot, but both of these turned out pretty well, so I thought I'd use them both.
For the stir fry, I used:
I used a splort of olive oil and a quick splash of sesame oil for this. What's a splort? It's like a honk of butter. I'd put it around 1 or 1.5 T, but splort... You know... That sound oil makes when it comes out with a quick toss of the wrist. Stir fry when the rice and beans are finished cooking. I put about 1/4 tsp of Indian hot chili powder over the top of my plate just for an extra kick. Plenty left over for lunch tomorrow. There's always plenty left over when I cook. I can't cook for just one person. Eh.
- 1 summer squash, sliced 1/2 in and halved
- 3 mushrooms, sliced largely
- 1/4 white onion, sliced
- 6 yellow cherry tomatoes, cut in half
- 1 T fresh ginger, sliced
- 2 T fresh Thai basil
- 1 T vegan oyster sauce
- Bragg's, to taste (I spritzed it about 5 or 6 times - since I don't have any vegetarian fish sauce, which is hard to find)