Vegan Fifteen Minute Woking
April 5, 2013 § 10 Comments
I do a lot of stir fry. It’s simple and I love using my wok which I’ve probably had for thirty years. It’s also something that is quick, and sometimes I wait until about fifteen minutes before my husband comes home to start dinner preparation. I’m usually waiting until the last minute to start dinner because I’ve probably just finished hiking and I just want to sit down for a moment. So I turn on the television for the first time during the day and start getting involved in a program. We only have Netflix. I tend to find one program and watch all episodes until the end….not all in one sitting – over the course of a month or more depending on the program. I re-watched all the Star Treks, and a few others that didn’t have long life spans. I’m currently on The Dead Zone. Back to the cooking part. With the wok it’s also something I can do where you can mostly throw in whatever you have in your refrigerator. This was what we had last night.
I have no precise measurements, but I will do my best.
Brown Rice – prepare according to package
While rice is cooking, heat a little oil (I use safflower) in wok. Throw in the following:
Tablespoon of whole cumin
Two to Three stalks of curly kale – remove from stem
Some chopped cabbage
A sprinkle of unsalted sunflower seeds
About a fourth a cup of water to keep from burning. I try to use very little oil. It’s just a starter.
Don’t overcook. The veggies should look vibrant. I use medium high heat.
Serve over the brown rice, and use sea salt to taste. Also, I recommend using organic ingredients.
This meal really tasted great. It was one of those meals where you didn’t have to eat a lot to satisfy you.