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| kuckucksmuehle:recipes:vegan_stir_fry [2019/06/27 14:01] – srmes | kuckucksmuehle:recipes:vegan_stir_fry [2019/06/27 14:15] (current) – srmes | ||
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| This recipe offers some variety on more conventional vegan/ | This recipe offers some variety on more conventional vegan/ | ||
| + | |||
| + | It's not as hard as the recipe looks from first glance, give it a go! | ||
| **Quantities serve approximately 6 people (one plate per person)** | **Quantities serve approximately 6 people (one plate per person)** | ||
| Ingredients: | Ingredients: | ||
| + | |||
| + | **Sauce** | ||
| * 100ml Sunflower Oil | * 100ml Sunflower Oil | ||
| - | * ~100ml Teriyaki | + | * ~100ml Teriyaki |
| - | * 6-7 cloves of garlic, skins removed | + | * 7-9 cloves of garlic, skins removed |
| * 3 medium-large ginger thumbs, peeled | * 3 medium-large ginger thumbs, peeled | ||
| * 2 tins of kidney beans (drain the bean brine, maybe save it for another recipe) | * 2 tins of kidney beans (drain the bean brine, maybe save it for another recipe) | ||
| * 5g chili flakes | * 5g chili flakes | ||
| - | * Vegetable stock (Gemüsebruhe) | + | * 2tsp Vegetable stock (Gemüsebruhe) |
| - | * 15ml honey | + | * 1tbsp Lemon juice |
| + | * 1tsp honey | ||
| * 20ml pickled cucumber juice (any pickle juice should be ok) | * 20ml pickled cucumber juice (any pickle juice should be ok) | ||
| * 2 tsp sugar | * 2 tsp sugar | ||
| - | * 10 tbsp water | + | * Salt and Pepper |
| - | * 600g rice | + | * Pickled Cucumbers |
| - | * 2 onions | + | **Rice** |
| + | * 250ml water (to taste) | ||
| + | * 1Kg rice | ||
| + | * 100g Butter/ | ||
| + | * 1 onion | ||
| + | **Stir Fry** | ||
| * 600g carrots cut into thin ' | * 600g carrots cut into thin ' | ||
| * 1 large Cauliflower | * 1 large Cauliflower | ||
| * 1 V Large leek (chopped small!) | * 1 V Large leek (chopped small!) | ||
| - | * Pickled cucumbers (optional) | ||
| Equipment: | Equipment: | ||
| Line 32: | Line 41: | ||
| Method: | Method: | ||
| - | * Add all the garlic, ginger and sugar to the small saucepan. Add 4 tbsp of water and the contents of 1 can of kidney | + | * Add the garlic, ginger and sugar to the small saucepan. Add the the contents of the kidney |
| * With care, take the hand food processor to the contents of the small saucepan and watch for splatter. If you prefer to use a stationary processor at this point do so and simply transfer the contents back to the small saucepan when finished blending. The consistency should be thick enough that you feel light resistance when stirring with a spoon | * With care, take the hand food processor to the contents of the small saucepan and watch for splatter. If you prefer to use a stationary processor at this point do so and simply transfer the contents back to the small saucepan when finished blending. The consistency should be thick enough that you feel light resistance when stirring with a spoon | ||
| - | * Add the second can of kidney beans, 50ml Teriyaki sauce and the honey then blend again. Give the sauce a taste and see if you have a good harmony of flavour between the garlic, ginger and Terikyaki sauce. Once you do, add the pickle juice and stir the mixture with a spoon | + | * As you blend start to add the water and Teriyaki sauce/marinade. Give the sauce a taste and see if you have a good harmony of flavour between the garlic, ginger and Terikyaki sauce. Once you do, add the pickle juice and stir the mixture with a spoon |
| - | * Chop onions into large slices | + | * Add Salt and Pepper to sauce to taste (if desired) |
| - | * Fill 3/4 of your large saucepan with water, add the onion you just chopped and bring to the boil | + | * Fill your large saucepan with 2L water, add the chopped |
| - | * Add the rice to the boiling water and let cook | + | * Add the rice to the boiling water and let cook for ~15mins |
| * Heat the large wok and add 50ml oil. Add the Carrots, Cauliflower & Leek and fry it on as high a heat as possible, with someone constantly turning the vegetables in order to coat them in oil and cook evenly. | * Heat the large wok and add 50ml oil. Add the Carrots, Cauliflower & Leek and fry it on as high a heat as possible, with someone constantly turning the vegetables in order to coat them in oil and cook evenly. | ||
| **N.B:** The cooking vegetables should constantly emit a very soft sizzling/ | **N.B:** The cooking vegetables should constantly emit a very soft sizzling/ | ||
| - | * Once fried for ~10mins (or more importantly until the cauliflower looks golden brown and the carrots look floppy and soft) turn the wok down to a low heat and add the sauce from the small saucepan. Make sure to keep stirring the vegetables around to allow the sauce to integrate nicely. Keep doing this for another 2-3 mins. | + | * Once fried for ~10mins (or more importantly until the cauliflower looks golden brown and the carrots look floppy and soft) turn the wok down to a low heat and add the sauce from the small saucepan. Make sure to keep stirring the vegetables around to allow the sauce to integrate nicely. Keep stirring on a medium hear for another 2-3 mins. |
| * Drain the rice and serve everything. If you would like to you can also serve pickled cucumbers with the dish for a bit of a sour kick addition to the flavour! | * Drain the rice and serve everything. If you would like to you can also serve pickled cucumbers with the dish for a bit of a sour kick addition to the flavour! | ||