Dan Stutzbach’s blog

This recipe was adopted from one found in Classic Vegetarian Recipes, and is intended to be accompanied Peanut Sauce. It takes around an hour to cut all the vegetables, is delicious, and serves four people.

Ingredients:

• 3 tbsp sesame oil
• 3–4 shallots, finely sliced
• 1 garlic clove, finely sliced
• 1–2 red chilies, seeded and finely chopped
• 1 large carrot, cut into fine strips
• 1 yellow and 1 red bell pepper, sliced
• 1 zucchini, cut into fine strips
• 4 1/2 ounces sugar-snap peas, trimmed
• 3 inch piece of cucumber, cut into strips
• 9 ounces oyster muchrooms
• 8.5 ounce package of Veat Gourmet Bites or similar protein source
• 2 tsp grated ginger root
• finely grated rind and juice of 1 lime
• 1 tbsp chopped fresh cilantro
• salt and pepper

Other Stuff You’ll Need:

• Wok or large skillet
• Cutting board and knife
• Cheese Grater
• Several bowls to hold vegetables

Chop up all the vegetables as indicated, setting them aside in bowls as follows:

Group 1:

shallots, garlic, chilies

Group 2:

carrot, bell peppers, zucchini, peas

Group 3:

cucumber, mushrooms, ginger, lime rind and juice, cilantro

1. Make the Peanut Sauce first, or use a store-bought peanut sauce.
2. Heat the oil in a wok or skillet. Add the first group of ingredients and stir-fry for 2 minutes.
3. Add the veat and stir-fry until each side is browned.
4. Add the second group of ingredients, and stir-fry for 2 minutes..
5. Add the third group of ingredients, salt and pepper to taste, and stir-fry for 5 minutes. In the end, the vegetables should be both crisp and crunchy.
6. Serve on warmed plates, with Peanut Sauce.