Fried Rice Vegan Style

One of my very first entries on Vegan Miss was for vegan fried rice. I love that recipe still and it has had major success on VegWeb in the past too. I modified the recipe a bit and used brown rice instead here.

Fried Rice Vegan Style

* Prep Time: 30 minutes
* Cook Time: 20-30 minutes
* Ingredients:

• 1 1/2 cups brown rice 
• 1/2 block (14 oz.) firm tofu, pressed, sliced
• 2-3 tbsp peanut oil
• 1/2 medium red onion, thinly sliced
• 4 cloves garlic, minced
• 1/2 tbsp ginger, minced
• 1 cup carrots, sliced
• 1 cup green beans, diced
• 2 cups broccolini (or broccoli), chopped
• 2 cups bell peppers, variety of colors, sliced 
• 1 cup shiitake mushrooms, sliced
• 1/3 cup frozen peas
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp mirin*
• 1/2 tbsp dried Thai basil (optional)
• black pepper, to taste
• sesame seeds, to garnish
• green onions, sliced, to garnish 

* Recipe:

Instagram Photo (User: veganmiss)

1. Chop all the vegetables and get them prepared. While you are prepping, heat 1 tbsp of peanut oil in a wok over medium heat. Once hot, add the slices of tofu and cook on both sides until golden.
2. Cook the rice while you are prepping the vegetables as well.
3. Once the tofu is cooked, remove from wok and set aside. Add the remaining peanut oil, then put the onions in the wok. Once the onions start to turn translucent, add the garlic and ginger. 
4. Next, add in the carrots, green beans, broccolini (or broccoli), and bell pepper. Cook until the vegetables start to become tender. Add the mushrooms and peas. Cook through. 
5. When the vegetables are done cooking, add in the cooked brown rice and tofu. Toss and mix well. Add the soy sauce, rice vinegar, mirin, Thai basil, and pepper. Taste to see if the fried rice needs a little more soy sauce, vinegar, or mirin. 
6. Garnish with sesame seeds and green onions.

Note: Mirin is often used in Asian cooking. You can usually find it in the Asian food section of most grocery stores. 

Chinese Chick'n Salad

As a child in the Bay Area, I ate a lot of Chinese food. Asian culture was a huge part of my upbringing and influenced me in many ways (including minoring in Japanese in college & studying in Tokyo). My father retired when I was 6 years old, so we had many, many adventures in San Francisco's Chinatown and Japantown. We also went out to eat a lot! Our favorite spot for Chinese food was Lotus Garden in Foster City, my hometown. It was this little hole in the wall Chinese restaurant run by a small family. For appetizers, we always ordered Chinese Chicken Salad. I've never seen this dish in the Midwest. Perhaps it is just a West Coast dish? Either way, I loved this salad growing up. So, I was bound and determined to remake it vegan. Let's just say I had a lovely taste of childhood when I created this recipe! 食飯 (sihk faahn)!

Chinese Chick'n Salad

* Prep Time: 10-15 minutes
* Cook Time: 10-15 minutes
* Ingredients:

• 1 package (7 oz.) chick'n strips*
• 1 small head lettuce, chopped
• 1/2 cup napa cabbage, chopped
• 2 large green onions, sliced
• 2 carrots, sliced into sticks
• 1/4 cup cilantro, chopped
• 2 tbsp shaved almonds
• 2 tbsp sesame seeds
• 1 oz. saifun noodles*
• 3 tbsp rice vinegar
• 3 tbsp sugar*
• 1 tbsp white vinegar
• 1 tbsp soy sauce
• 1 tsp garlic, minced
• 1 tsp ginger, minced
• salt and pepper, to taste
• 1-2 tbsp peanut oil, for frying

* Recipe:

Instagram Photo

1. Heat a medium pan to medium heat. Add half the peanut oil. Fry the chick'n strips until golden brown.
2. In a large bowl, combine the lettuce, cabbage, green onions, carrots, cilantro, shaved almonds, and sesame seeds. Mix.
3. In a small bowl, combine the dressing ingredients: rice vinegar, sugar, white vinegar, soy sauce, garlic, ginger, salt, and pepper. 
4. When chick'n is done cooking, add to the salad bowl. With the remaining peanut oil, fry the saifun noodles. They should only be in there a few seconds and immediately puff up when they hit the hot oil. Dry on paper towels to get rid of excess oil.
5. Add the salad dressing to the salad mixture. Toss in the large bowl.
6. On a large plate or bowl, lay the crispy saifun down, then top with the salad.

* Note: For chick'n strips, I used the prepackaged Gardein strips. You could also cut their scallopini's up for the same effect. Morningstar Farms also carries vegan chick'n strips one could use. For a good chick'n salad, one needs crispy noodles. If you can find crispy wonton noodles, that will also work in this recipe. Make sure your sugar is vegan!

Mongolian Beefless Beef and Szechuan Snow Peas with Shiitake Mushrooms

One of my favorite dishes at Chinese restaurants is Mongolian Tofu (formerly it was Mongolian Beef). If it's an option on the menu, I usually get it. VegeUSA makes these dehydrated beefless beef strips that I thought would be spot on for a mock Mongolian Beef recipe. They also make dehydrated chicken and duck slices. I found these products at my local Asian groceries over in the Uptown area of Chicago. I usually go to Broadway Supermarket, but Tai Nam Food Market has a large amount of faux meat products as well. I'm not sure where you could get these otherwise. I found some of their other products like the duck and pork slices on Amazon. You could probably use just slices of seitan from West Soy or LightLife Steak Style Strips. You could even do this recipe with just slices of tofu or tempeh if you have a wheat allergy or just don't dig on that much gluten.

Mongolian Beefless Beef

* Prep Time: 30 minutes - 1 hour
* Cook Time: 20 minutes
* Ingredients:

• 1/4 cup soy sauce
• 1/2 tsp dark soy sauce*
• 1 tsp hoison sauce*
• 1 tbsp garlic, minced
• 1 tbsp ginger, minced
• 1 tbsp brown sugar*
• 1 tbsp sesame oil
• 1 tbsp Chinese cooking wine*
• 1 tbsp water
• 1/2 medium yellow onion, sliced
• 3 green onions, sliced
• 2 cups vegetarian beef slices
• peanut oil, for frying
• 1-2 oz. saifun

* Recipe:

Instagram Picture

1. Rehydrate the beefless beef slices (if you are using VegeUSA - otherwise skip this step) in boiling water. Strain.
2. Combine the marinade ingredients (first 9 ingredients) in a baking dish. Add the rehydrated beef slices (or seitan, tofu, tempeh, etc.). Cover all slices in marinade completely.
3. Marinate for at least 30 minutes up to 1 hour.
4. In a large frying pan or wok, add the peanut oil over medium heat. Cook the onions until translucent. Add in the marinated beef slices with the marinade sauce to the wok.
5. Cook for about 5-10 minutes. Add the green onions and cook for another few minutes.
6. Remove the Mongolian beef from the wok. Add a tiny bit of peanut oil and then the saifun. It should immediately puff up and get crispy. It only needs to be on the oil for seconds. Remove and drain on a paper towel.
7. Serve the Mongolian Beefless Beef over the saifun and with rice. Top with a few extra green onion slices.

* Note: Dark soy sauce is a thicker soy sauce often used in marinades. You don't need a lot of it. I found mine at my local Asian grocery. I got my vegetarian hoison sauce at Whole Foods. Make sure your sugar is vegan! Chinese sherry is basically cooking wine. You could sub regular cooking sherry instead. 


Szechuan Snow Peas with Shiitake Mushrooms

* Prep Time: 5-10 minutes
* Cook Time: 20 minutes
* Ingredients:

• 2 tbsp Chinese cooking wine
• 1 tbsp ginger, minced
• 1 tbsp garlic, minced
• 1/8 tsp red pepper flakes
• 2 tsp cornstarch
• 1 1/2 tbsp soy sauce
• 1 tbsp chili garlic sauce*
• 1 tsp sugar
• 1/2 cup vegetable broth
• 1/8 tsp five spice
• 1 tbsp sesame oil
• 2 cups snow peas
• 1/2 cup shiitake mushrooms, sliced
• salt and pepper, to taste

Instagram Picture

* Recipe:

1. In a large frying pan or wok, heat the sesame oil over medium heat. Add the ginger, garlic, snow peas, and mushrooms. Cook for a few minutes.
2. In a bowl, combine the vegetable broth and cornstarch until no clumps remain. Add to the pan.
3. Let the broth reduce for another few minutes. Then add the cooking wine, red pepper flakes, chili garlic sauce, sugar, five spice, salt, and pepper. 
4. Cook until the sauce is thick.

* Note: Chili garlic sauce is often found at Asian restaurants and grocery stores. You can usually find it in the Asian section of your grocery store.

Mango & Lychee Tofu Stir-Fry

Down in Springfield, IL, I like to get the mango dish at Osaka. See my review of the restaurant here. I get a lot of Thai here in the city, but I never see a mango entree like I do down in Springfield which is disappointing! I tried to recreate it, but alas Osaka's is better, I think. Here is the recipe anyways (I added lychee too)!

Mango & Lychee Tofu Stir-Fry

* Prep Time: 15 minutes
* Cook Time: 30 minutes
* Ingredients:

• 1/2 package (12 oz.) firm tofu, triangular cut
• sesame oil, for cooking, to taste
• 1/2 medium yellow onion, sliced
• 2 cloves garlic, minced
• 2 tbsp ginger, minced
• 1/3 cup shiitake mushrooms, sliced
• 1 medium carrot, sliced
• 1/3 cup red and yellow bell peppers, sliced
• 1/4 cup baby corn
• 1/3 cup cherry tomatoes, sliced in half
• 1/2 can (14 oz.) mango pieces
• 4 lychee (from can), sliced*
• 1 tbsp rice vinegar
• 3 tbsp soy sauce
• 2 tbsp brown sugar*
• 1 tbsp vegetarian fish sauce*
• 1 tsp lime juice
• 1 tsp lychee juice (from can)
• 1 tsp mango juice (from can)
• 1 tsp red pepper flakes
• salt, to taste
• fresh parsley, to top
• green onion, sliced, to top

* Recipe:

1. Before starting the recipe, prepare all the vegetables so they are ready to go in the wok when needed.
2. In a wok, fry the tofu on both sides until golden in some sesame oil. Set aside.
3. Add more oil and fry the onions until translucent. Add the rest of the veggies in order of what takes longest to cook (i.e. carrots first) and salt and cook until tender. Toss in the tofu.
4. In a bowl, mix the liquid ingredients for the sauce. Add to the vegetables and cook until reduced in half.
5. Top with parsley and sliced green onion and serve with rice.

* Note: Lychee is an Asian fruit that can normally be found canned and in the Asian aisle of the grocery. You could choose to make this with just mango if you want. Make sure your sugar is vegan. Vegetarian fish sauce is something you can find at an Asian grocery store, usually. It may be called vegetarian oyster sauce as well. You could make it yourself too.

Moo Shu Tempeh

These last couple posts have been inspired by just your average weeknight meal sort of thing. It is not everyday one can make something like an Italian "Beef" Sandwich!

Moo Shu Tempeh

* Prep Time: 1 hour
* Cook Time: 20-30 minutes
* Ingredients:

• 5 tbsp soy sauce
• 5 tbsp sake
• 1 tsp + 2 tbsp sesame oil
• 2 1/2 tsp cornstarch
• 4 oz. tempeh, sliced thin*
• 5 shiitake mushrooms, sliced thin
• 4 button mushrooms, sliced thin
• 1/2 cup green onions, sliced thin
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 1/2 medium Japanese eggplant, sliced into thin strips
• 1 cup snow peas
• 1/2 medium red bell pepper, sliced into thin strips
• 1/2 medium yellow bell pepper, sliced into thin strips
• 1 14 oz. can chop suey vegetables*
• salt and pepper, to taste
• 1/2 tsp sugar*
• 3-4 tbsp hoisin sauce*
• 1 cup napa cabbage, chopped

* Recipe:

1. Combine 2 tbsp soy sauce, 2 tbsp sake, 1 tsp sesame oil, and 2 tsp cornstarch in a small bowl. This is the marinade for the tempeh.
2. Add tempeh to a small ziplock bag, pour in the marinade mixture, and chill in refrigerator for at least one hour.
3. Add 1 tbsp sesame oil to a medium sized frying pan. Heat on medium heat.
4. Add the mushrooms, green onions, garlic, ginger, eggplant, snow peas, bell peppers, chop suey vegetables, salt, and pepper to the pan. 
5. In a small bowl, combine 3 tbsp soy sauce, 3 tbsp sake, 1/2 tsp cornstarch, and 1/2 tsp sugar. Add to the vegetable pan. Also add the hoisin sauce. Cook for about 10 minutes.
6. While the vegetables are cooking, in small pan add the last 1 tbsp of sesame oil to the pan. Heat on medium heat and add the marinated tempeh. Brown on each side; about 5-10 minutes.
7. In the last several minutes of cooking, add the tempeh and napa cabbage to the pan with the vegetables. Cook for a few more minutes.
8. Serve with moo shu wrappers, tortillas, or homemade moo shu pancakes.

* Note: I used Lightlife Organic Garden Veggie Tempeh. It's my favorite out there. For chop suey vegetables, I used La Choy brand. Feel free to use fresh been sprouts and some canned water chestnuts, bamboo shoots, etc. Make sure your sugar is vegan! For hoisin sauce, I used the Iron Chef brand at the store. Personally, I didn't care for it. I'm sure there are a lot of other brands out there that are better. Now I know!


To serve this, I used a really basic homemade moo shu pancake recipe I found. It wasn't amazing and I added some egg replacer to it. I would recommend trying to make a much more fancy moo shu pancake recipe. I remember how they taste and this was not doing it for me at all. In contrast, if you are feeling lazy or don't want to mess with the pancakes, just use tortillas. I couldn't find any moo shu wrappers in the store, but from Googling, they all seems to have egg in them. If it were me next time, I would just toast up some tortillas!

Chinese New Year: Buddha's Delight & Jiaozi Dumplings

Chinese New Year starts on Thursday, Feb. 3rd. This year is the year of the rabbit. For more information about the year of the rabbit, check out this website. Actually, I was born the year of rabbit! 

Buddha's Delight

* Prep Time: 30 minutes

* Cook Time: 10-15 minutes

* Ingredients:  

• 6 tbsp soy sauce
• 2 tbsp sesame oil
• 2 tbsp Shao Hsing rice wine*
• 2 tsp sugar
• 1 medium pack fried bean curd, sliced*
• 1/2 cup broccoli florets
• 1/2 cup carrots, sliced
• 1/2 cup fresh shiitake mushrooms, sliced
• 1/4 cup green onions, sliced
• 1/3 cup white onion, sliced
• 1 (14 oz.) can stir-fry mix (water chestnuts, bamboo shoots. straw mushrooms, baby corn, etc.)
• 1 cup snow peas
• 1 tbsp ginger, minced
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/2 cup vegetable broth
• 1 tbsp cornstarch
• sesame oil, for frying
• white rice, cooked according to box instructions

* Recipe:  

1. Combine the first four ingredients and let tofu marinade in them for at least half an hour.
2. Steam the broccoli so that they are soft.
3. In a wok, heat some sesame oil and add the onion, ginger, and garlic. Once onions are translucent, add remaining vegetables and salt.
4. In a bowl, combine the vegetable broth with cornstarch.
5. Add the marinated tofu, mix, then add the vegetable broth mixture.
6. Cook until all vegetables are tender.
7. Top over white rice.

* Note: Shao Hsing is a Chinese cooking wine. You can find it at Asian grocery stores. If you can not find it, you can use sherry cooking wine instead. The same goes for the fried bean curd. If you can not find it, use regular tofu instead.

Jiaozi Dumplings

* Prep Time: 20 minutes

* Cook Time: 10 minutes

* Ingredients (for dumplings):  

• 1/2 package (4 oz.) Upton's Naturals ground beef style seitan, crumbled and cooked*
• 1/3 cup napa cabbage, finely chopped
• 1/4 cup green onion, sliced
• 1/4 cup fresh shiitake mushrooms, finely diced
• 1 tbsp ginger, minced
• 1/8 cup water chestnuts, chopped
• 1/2 tsp salt
• 3/4 package (16 oz.) wonton wrapper*
• water, to close wontons

* Ingredients (for sauce):

• 3 tbsp soy sauce
• 3 tbsp rice vinegar
• 1/2 tbsp sugar
• 1 tsp chili oil
• 1 tbsp garlic, minced
• 1 tbsp ginger, minced
• 1 tbsp green onions, sliced

* Recipe:  

1. Cook the seitan according to package instructions.
2. In a large pot, boil water.
3. Combine the remaining ingredients in a bowl.
4. Fill the wonton wrappers with a teaspoon of the filling. Using your fingers, wet the wonton wrapper along the edges.
5. Fold wonton and pinch to close.
6. Place 7-8 dumplings in the boiling water and boil for about 3-5 minutes.
7. While dumplings are boiling, combine the sauce ingredient in a small bowl. Mix to dissolve the sugar.

* Note: Upton's Naturals is a local Chicago seitan company. They sell their faux meats here in Chicagoland. You could use other seitan-style meat crumbles such as Boca Ground Crumbles,Gimme Lean Sausage by Lightlife, or Yves Meatless Ground Round Original. Make sure your wonton wrappers are vegan. Many of them contain egg. I have a dumpling press, which is why my dumplings look so perfect in the picture. Same water around the edges applies when you use this too.

For all recipes, make sure the sugar is vegan. For more information about vegan sugar, please see this website.

During Chinese New Year, children receive small red envelopes usually filled with money. Also, Mandarin oranges are considered a sign of abundance and good fortune. They are often given to people as well.

Baked Crab Rangoon

Baked Crab Rangoon

* Prep Time: 5 minutes
* Cook Time: 8-12 minutes

* Ingredients (for filling):  

• 8 oz. vegan cream cheese*
• 8 oz. vegan crab meat*
• 1/2 cup vegan sour cream*
• 1 tsp sugar*
• 1/2 tsp vegan Worcestershire sauce*
• 2 tsp soy sauce
• 1 green onion, sliced thin
• 1 clove garlic, minced
• 1 tsp ginger, minced
• black pepper, to taste

* Ingredients (for crab rangoon): 

• 1/2 package wonton wrappers*
• water, to bind wontons
• melted soy butter, to top*
• non-stick oil, for baking trays

* Recipe:

1. Mix together all the filling ingredients in a medium sized bowl.
2. Pre-heat oven to 425 degrees.
3. Begin building crab rangoon by putting 1 - 1 1/2 tsp of filling in the center of the wonton wrapper. Seal with water.
4. Spray baking trays with non-stick oil and put wontons on there. Brush melted butter on the tops of each crab rangoon.
5. Take out of the oven when golden brown. Wait to serve until warm to touch.

 * Note: For cream cheese, I used Tofutti cream cheese as well as Tofutti sour cream. For vegan crab meat, I used Match Meats which you can order online. Make sure your sugar is vegan! Same goes with Worcestershire sauce and the wonton wrappers. The soy butter I used is Earth Balance.

Dim Sum: Char Siu Bao & Mango Custard

Dim Sum: Char Siu Bao & Mango Custard

* Prep Time: several days
* Cook Time: 45 minutes

* Ingredients (for gluten):

• 2 cups gluten flour
• 1 tsp garlic powder
• 1 tsp ground ginger
• 1-1/4 cups vegetable stock
• 3 tbsp soy sauce
• 2 tsp sesame oil
• 4 cups water
• 1/4 cup soy sauce
• 3 pieces kombu
• 3-4 slices ginger 

* Ingredients (for char siu sauce):

• 3 tbsp maltose*
• 3 tbsp agave nectar
• 3 tbsp hoisin sauce
• 3 tbsp soy sauce
• 2 tbsp rose wine
• several dashes white pepper powder
• 6 drops red coloring
• 1 tsp five-spice powder
• 1 tsp sesame oil

 * Ingredients (for char siu stir-fry):

• 2 tbsp toasted sesame oil
• 1 tbsp ginger, minced
• 1 tbsp garlic, minced
• 1 cup green onion, thinly sliced
• 2/3 cup white onion, chopped
• 1/2 cup peas
• Vegetable cooking spray

 * Ingredients (for bun dough): 

• 1 cup warm water
• 3 tbsp sugar
• 1 package dry yeast
• 3 1/4 cups  all-purpose flour
• 3 tbsp canola oil
• 1/4 tsp salt
• 1 1/2 tsp baking powder

 * Ingredients (for mango custard):

• 2 mangoes, peeled, pit taken out
• 1/2 cup ice
• 12 ounces coconut milk
• 2 tsp raw sugar
• 2 tsp agar agar powder
 

* Recipe (for gluten):

1. Combine the water, kombu, soy sauce, and ginger in a large pot. Bring it to a boil while you do the next steps.
2. Combine the rest of the ingredients inside a large bowl. Mix until well combined. Kneed for a bit.
3. Let the dough rest for 5 minutes. Kneed again, then let rest for another 15 minutes.
4. Spread dough on a cutting board, form into a log, and cut into 5-6 pieces.
5. Take out kombu from the pot.
6. Place pieces in pot and let simmer for 1 hour. Rotate them occasionally so they do not stick to the bottom of the pot.
7. When done cooking, rip apart the gluten into tiny pieces. Combine well with the char siu sauce.
8. Let marinate for 24-72 hours.

 * Recipe (for char siu sauce):

1. Combine all ingredients.

* Recipe (for char siu stir-fry):

1. Combine all ingredients in a large wok.
2. Place marinated seitan in the wok. Cook for 15-20 minutes until the onions are translucent.

 * Recipe (for bun dough):
 

1. Combine all ingredients.
2. Let rise for 30-45 minutes in an oiled bowl.
3. Cover bowl with foil while rising.
4. On a flour powdered cutting board, cut strip pieces of the dough.

* Instructions to build char siu bao:
 

1. Get your steamer ready while you are doing the next steps. Use banana leaves or wax paper to line the bamboo steamer before you place bao's inside.
2. On floured cutting board, take one strip of dough, form into a ball, and then flatten. I just kept pressing until it was flat, but you could use a floured rolling pin too (this might be better and make the bun part less dense, as an after thought of making this recipe).
3. Take several teaspoons of the char siu stir-fry and put in the middle of your dough circle.
4. Form into a bao by taking the sides, bring them up to the top middle of the dough circle (making sure your mixture does not fall out), and pinch with your fingers at the top to secure.
5. Place baos into the steamer. Give them plenty of room from each other because they will expand and will stick together if you don't have enough room.
6. After 15-20 minutes in steamer (do not open the steamer while they cook), the bao's will be done. Enjoy!

* Recipe (for mango custard):
 

1. In a sauce pot, combine the agave and coconut milk. Bring to boil and then a simmer.
2. In a blender, combine the mango and ice.
3. Add the agar agar to the simmering coconut milk mixture. Whisk until dissolved.
4. Combine the mango mixture and coconut milk mixture in the blender. Blend.
5. Pour mixture into bowls and let it refrigerate for at least 1 hours before serving.

* Notes: Maltose is malt sugar. It is somewhat hard to find. I suggest looking in an Asian grocery store or a specialty store like Whole Foods. I ended up finding it at a home beer brewing store (it's what they use to make beer!) because Whole Foods didn't have it. It definitely makes this recipe so I highly suggest trying to get it, otherwise you could use agave nectar if worse comes to worse.

Vegan Fried Rice

A while back, I repaid a friend for helping me build most of my apartment's furniture by cooking him some yum veg Asian food. I made Nasu Dengaku (nasu is "eggplant" in Japanese). Using this excellent recipe from the FatFree Vegan Kitchen blog, it turned out most tasty!

Nasu Dengaku

Along with this eggplant dish, I made a vegan fried rice with random veggies I had at hand.

Vegan Fried Rice

* Prep Time: 15 minutes
* Cook Time: 30 minutes









 
* Ingredients:

• 3 tablespoons soy butter (add more to taste)
• 4 cloves garlic - minced
• 1/2 of medium red onion - chopped
• 1 cup of green beans - chopped
• 1/2 cup carrots - chopped
• 1/2 cup of white mushroom - sliced*
• 1/3rd cup of bell pepper - red/yellow/green/orange (optional)
• 1/3rd cup of peas (optional)
• 1/3rd block of firm tofu - cut into cubes
• 3 tablespoons soy sauce (add more to taste)
• 2 teaspoons sesame oil
• 1-2 tablespoons rice vinegar
• several dashes of sea salt
• several dashes of black pepper
• dash of basil (ground)
• 2 cups of pre-cooked rice - white or brown*

* Recipe:

1. Add soy butter to wok and allow to melt.
2. Next, add the onions and garlic. Cook until the onion becomes translucent, about 5 minutes.
3. Place all vegetables into wok, mix well with onion, garlic, and soy butter. Cook for 5-7 minutes.
4. Add pre-cooked rice (use whatever method you normally do to cook rice) to wok and mix well with vegetables.
5. Put soy sauce, sesame oil, vinegar, and spices in pot and mix well with rice and vegetables.
6. Allow to cook for a several minutes, mixing every so often.

* Notes: Feel free to use shiitake mushrooms instead of white button mushrooms. For this recipe, I used white rice.


Tonight, after some oishii (tasty) sushi, a buddy and I went over to Wicker Park and had some crazy lab science-like vegan ice cream with vanilla tea. iCream Cafe makes the ice cream and sorbet from scratch right in front of you! Not only is it neat to watch, it is very vegan-friendly. They have soy ice cream for a base (or you could choose sorbet), add a flavor (we did mint), then add a topping (ours was oreo & sprinkles).


Check it out for a tasty treat!


Ratings...
Nasu Dengaku: 5/5


For Halloween, I was a 1940s sailor pin-up girl. In the next couple posts, I will post a tutorial on how to do the vintage 'do I was sporting.


'Ta for now!