Stir Crazy - stir fry recipes

Vegetarian Times, May, 2000 by Peter A. Cervoni

1. In large bowl, combine arame and 3 cups cold water. Let stand until softened, about 10 minutes. Drain; set aside.

2. Meanwhile, in wok, bring 2 1/2 quarts lightly salted water to a boil over high heat. Add broccoli and cook just until dark green, about 30 seconds. Drain well; set aside. Dry wok.

3. Return wok to high heat and add 1 tablespoon olive oil. Add mushrooms and 1 teaspoon salt and stir-fry until tender, about 3 minutes. Transfer to medium bowl and set aside.

4. Return wok to high heat and add 1 tablespoon olive oil. Add carrot and snow peas and stir-fry 1 minute. Add cabbage, bok choy and remaining 1 teaspoon salt and stir-fry 1 minute. Gradually drizzle broth around outer perimeter of vegetables (not in center). Cover and cook 1 minute. Transfer to large bowl; set aside. Rinse and dry wok.

5. Set wok over medium heat and add remaining 1 tablespoon olive oil. Add garlic, scallions and ginger and stir-fry 1 minute. Add orange juice, any liquid that has exuded from vegetable mixture in step 4 and miso. Stir vigorously with wire whisk to break up miso.

6. As liquid comes to a boil, add kudzu mixture and whisk vigorously until well combined, about 1 minute. Reduce heat to medium-low and add soy sauce, reserved mushrooms, broccoli, vegetables and arame. Stir-fry until heated through, about 2 minutes. Toss in sesame seeds and sesame oil and serve.

PER SERVING: 207 CAL.; 8G PROT.; 11G TOTAL FAT (1G SAT. FAT); 24G CARB.; 0 CHOL.; 656MG SOD.; 6 G FIBER

Pasta with Portobello Mushrooms in Mustard Sauce

6 SERVINGS

EGG- & DAIRY-FREE

Talk about fusion! This recipe combines Italian pasta and a French-style pan sauce flavored with Japanese mirin--all cooked in a Chinese wok. It also proves you can use this implement for just about anything. For best results, choose a short pasta shape that will hold the sauce.

1/4 cup pine nuts (1 1/4 oz.)
2 1/2 cups small dried pasta shapes, such
  as orecchiette or gnocchi (9 oz.)
2 1/2 Tbs. olive oil
8 oz. portobello mushrooms, stemmed
  and thinly sliced (4 cups)
1 1/2 tsp. salt
6 medium cloves garlic, finely chopped
1 large red onion, thinly sliced
1 1/2 Tbs. minced fresh rosemary
1/2 to 1 tsp. red pepper flakes
1/4 cup vegetable broth
1/2 cup mirin or dry white wine
1/2 cup Dijon mustard

1. In dry wok, cook pine nuts over low heat, stirring often, until lightly toasted, 2 to 3 minutes. Transfer to plate and set aside.

2. In same wok, bring 2 1/2 quarts lightly salted water to a boil over high heat. Add pasta; stir to prevent sticking. Cook, stirring occasionally, until just tender, 10 to 12 minutes. Drain well and set aside. Dry wok.

3. Set wok over high heat and add 1 1/2 tablespoons oil. Add mushrooms and 1 teaspoon salt and stir-fry until tender, about 2 minutes. Transfer to medium bowl and set aside.

4. Return wok to high heat and add remaining 1 tablespoon oil. Add garlic and onion and stir-fry 1 1/2 minutes. Add remaining 1/2 teaspoon salt, rosemary and pepper flakes and stir-fry 1 1/2 minutes. Add broth and bring to a boil. Reduce heat to low and simmer 2 minutes, scraping up brown bits from bottom of wok. Add to bowl with mushrooms.