{Recipe; Vegan MoFo} Sesame, Shiitake and Greens stir fry

shiitake1

Regular readers will have noticed an abundance of vegan desserts on Made of Stars recently. Namely, cupcakes, a cake or two, and fudgy chocolate. These delectable treats were inspired by a desire to hone my gluten-free baking skills during Vegan MoFo

Except the chocolate.

There was no rational reason for posting that recipe….but who requires rationality when it comes to chocolate?! 🙂

On Saturday, I whipped up a quick stir fry for lunch using ingredients that are usually found in our pantry and fridge. No baking required. 🙂

Ingredients

(serves 2)

2 Tbsp chopped shallots (spring onions)

10 dried shiitake mushrooms

1/4 cup chopped carrot

1/3 cup broccoli florets

1/4 cup brown lentils, cooked or tinned

2 heaped cups green leafy vegetables (I used a combo of kale, silverbeet and baby spinach), roughly chopped or torn (keep the baby spinach intact)

3 Tbsp peanut satay sauce (store-bought or homemade) OR peanut butter

4 Tbsp coconut cream 

1 tsp vegan fish sauce OR gluten-free soy sauce

1/8 cup coriander leaves

1/2 Tbsp sesame seeds

Method

1. To a lidded container (ie. a saucepan), add the shiitake mushrooms and about 3 cups of boiling water. Cover, and set aside until the mushrooms are soft. Chop the mushrooms and retain 2 tablespoons of the soak water.

2. Heat 2 tablespoons of water in a wok, and add the shallots. Cook on a low heat for a couple of minutes. Add the carrot and broccoli. Cook for a few minutes, stirring occasionally.

3. Add the peanut satay sauce (or peanut butter) and coconut cream. Mix well to coat the vegetables.

4. Add the green leafy vegetables, and pour 2 tablespoons of mushroom soak water over the leaves. Then add vegan fish sauce, lentils, and mushrooms. Stir well.

5. Cook for a couple of minutes, until the leaves begin to wilt. The broccoli and carrots should still be crisp. Add the coriander just prior to serving, mix well.

6. Serve over rice noodles or rice. Top with a sprinkling of sesame seeds.

shiitake2

The Tiniest Tiny Vegan’s Verdict

Only Little Baker was home with us on Saturday afternoon. He gobbled up his share of the stir-fry. Yes, even the green leafys! 🙂

Ally

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About Ally
Mamma. Vegan. I blog at Made of Stars.

14 Responses to {Recipe; Vegan MoFo} Sesame, Shiitake and Greens stir fry

  1. susykat says:

    Looks delicious and very healthy! 😀

  2. Sophie33 says:

    A very tasty dish that I must make soon! Yum Yum Yum!

  3. narf77 says:

    I love stir fries. Must do more of them. I have been steaming my way through winter and serving my steamed veggies with soup most evenings but now that summer is on the way it’s time to retire the free cooking surface of Brunhilda for our new gas bbq and I need to start being mindful of the time it takes to cook things. Stir frying is fast and furious and fantastic. Cheers for sharing this lovely recipe and it’s tiny person approved? That’s good enough for me! 🙂

    • Ally says:

      Hi!
      I love the fact that stir fries are fast.
      It’s heating up here; I can’t imagine that soup will make an appearance in our kitchen until Autumn. That’s a bit sad.
      A new gas BBQ sounds exciting. 🙂

      • narf77 says:

        We decided to leave the bbq in the box until we actually want to use it. Earl has a bad habit of marking his territory and he has already left his tag on a big pot we brought home and deposited on the deck. I am thinking that we might have to put a few more pots in front of the bbq to protect it from Earls admiration 😉

  4. Broccoli and shiitake. Love them! 🙂
    What about a large portion of steamed wild rice with it?

  5. uberdish says:

    What a delicious looking stir fry! I never thought of adding lentils to my stir fry – a great way of making it a one dish meal. It’s no wonder Little Baker gobbled it all up. Just curious, Ally – how much different is the stir fry with the vegan fish sauce, as opposed to the soy sauce? I can’t seem to find vegan fish sauce here, but I’d be willing to order it. 🙂

    • Ally says:

      Hi Angela,
      The vegan fish sauce has a very strong flavour. A little goes a long way. I bought it to add to my Thai curries and other dishes that would traditionally contain fish sauce. If you think you would like to do that, it is probably worth buying a bottle.
      The flavour is stronger and more complex than soy sauce or tamari. I really like it.

  6. Pingback: 100 Easy One Dish Meals for Busy Moms - Find A Babysitter

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