I'm really tired of opening vegan cookbooks and seeing nothing but labor-intensive, weird, gross, hippie food. I am not a person who wants to live on quinoa and flaxseed. I'm a meat-and-potatoes vegan, I guess, and it's becoming increasingly frustrating to find delicious, relatively simple, realistic recipes. I work full time and I don't want to come home and cook a fucking four-course, soak-your-own-black-beans, go-to-the-market-across-town-and-find-this-totally-obscure-ingredient-and-it-will-still-probably-be-disgusting meal. I like to eat healthy, but I also like to eat simply. Don't get me wrong - there are absolutely times when I love to spend an afternoon cooking a ridiculously elaborate vegan meal, but on a day to day basis I'd really prefer to be eating no more than forty-five minutes after I've started cooking.
In the spirit of this cooking breakdown, I would like to post a very, very simple recipe for Spicy Peanut Chik'n Stir Fry.
The Chik'n!
I use Smart Strips, but if you want Seitan, use Seitan. If you want tofu, use tofu. Two cups should do it, or one whole package of the Smart Strips.
The Vegetables!
anything you want, chopped. I like:
*sugar snap peas
*water chestnuts
*broccoli
*carrots
*onions
*mushrooms
*bell peppers
OR
*a bag of frozen veggies!
Chop as much or as little as you want. Three cups usually does it for me...enough for leftovers.
The Sauce!
*1/2 cup peanut butter (room temperature)
*2 tbsp soy sauce or tamari
*1 tbsp white vinegar or rice wine vinegar
*1/2 to 1 tsp cayenne pepper (decide how spicy you'd like it. If you like it really spicy, I'd add a teaspoon or so of hot chili oil.)
*2 tsp garlic powder
*2 tbsp vegetable oil
*2 tbsp water
The Rice!
*some cooked rice
1. Whisk all the sauce ingredients together. Set aside.
2. In a preheated, non-stick skillet, saute the chik'n in a little oil until browning.
3. Add the veggies, continue sauteing until they're pretty well cooked.
4. Add as much or as little of the sauce as you'd like. Whatever you don't use, put in a sealed container and save for another day.
5. As soon as the sauce is heated through, turn off your skillet, and serve over rice.
This is one of those super easy, fairly healthy (maybe a little fatty, but if you make it the one fatty thing you eat that day it's not bad), really satisfying meals that I so cherish. The leftovers are also great for lunch the next day.
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5 comments:
Hi! I'm an accidental vegetarian, and accidently came across your spicy peanut stir fry recipe a few days ago. So I tried it last night. Smelled great, looked great, at first. After adding the sauce I thought it would blend well with the moisture from the veggies, as all the other stir fry dishes I've made have, but it sort of clumped and stayed dry and sticky. I wasn't going to throw it away after taking the time to cook it, so i ate it. It tasted ok, but I'm used to a more saucy stir fry. Can you tell me how yours turns out, or what I might have done wrong? I have never flopped a meal in my life, but I have a feeling that I just didn't get this one right.
Thank you!
Jess, habitual home chef in PA
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