Recipe: Vegetable Stir-Fry With Coconut Rice

I haven’t posted any recipes in FAR too long, which is ridiculous considering I cook full meals at least five days a week (the other days we survive, woe is us, on leftovers).  I regularly create and find new and delicious ones to share, and so much of what I make comes from tireless searches of magazines, cooking sites and blogs.  I figure if I go out of my way to sift out the duds, perhaps someone else can benefit from my efforts.

So this post is both a recipe for you and a plea from me.  See, my recent cooking endeavors have been trending toward vegetarianism.  While I haven’t eaten red meat but two or three times in the last decade or so (and I enjoyed not one of those forays), I don’t think I could ever make the leap to a full-time meatless diet  — what can I say, I really like fish and turkey.  Instead, I compromise and cook a meat-free dinner once or twice a week.  But you know what?  I SUCK at finding quality, filling, vegetarian recipes that aren’t pasta-based or that don’t attempt to recreate the texture and flavor of meat with non-meat products.  So when I find a good one, I keep it.

Last night, I found a good one. :)  The coconut rice really makes the meal.  I didn’t create this, however — it’s from the most recent RealSimple Magazine, so I’ll take no more credit than is due for flipping through pages (and for adding a few parenthetical notes).

My plea?  I ask for you to share your vegetarian (and heck, vegan) recipes with me.  I need them / want them / would love to share them.  You can comment or email them to me and I will probably be your best friend for life and offer to feed you dinner.  That is not necessarily a joke.  Now, enjoy!

Vegetable Stir Fry With Coconut Rice
–Lisa Hubbard for RealSimple

Vegetable Stir-Fry With Coconut Rice

Serves 4

1 cup long-grain white rice
14 ounce can coconut milk (check the Mexican food section of the grocery store — it’s usually cheaper there)
1/4 cup low-sodium soy sauce
2 tablespoons fresh lime juice
1/2 teaspoon Sriracha or some other hot pepper sauce, such as Tabasco (I used chili garlic sauce, which I doubled)
1 tablespoon canola oil
2 carrots, cut into very thin strips
1 red bell pepper, thinly sliced
8 ounces shiitake mushrooms, stems removed and caps thinly sliced
2 cups bean sprouts (my grocery store blows, and had no fresh bean sprouts; I used canned, which was “enh,” but better than nothing!)
2 scallions, thinly sliced
1/4 cup roasted peanuts, chopped (I omitted these)

Cook the rice according to the package directions, substituting the can of coconut milk for 1 cup of water.  If you’re not into coconut, I feel for you, but you can just stick to regular ol’ rice.

Meanwhile, in a small bowl, whisk together the soy sauce, lime juice, and Sriracha; set aside.

Heat the oil in a large skillet over medium heat. Add the carrots and bell pepper and cook, tossing frequently, for 3 minutes. Add the mushrooms and bean sprouts and cook, tossing, until the vegetables are just tender, 2 to 3 minutes more.

Add the soy sauce mixture and toss to coat. Serve over the rice and sprinkle with the scallions and peanuts.

–Source: RealSimple Magazine, Vegetable Stir-Fry

September 2, 2010 - 4:30 pm

Kathryn VegNews is a great online (and print) resource. As is VeganDad (vegandad.blogspot.com). I recently purchased the Veganomicon and couldn’t be happier…I don’t want to rely on pasta/bread/rice either. Good luck!

September 3, 2010 - 9:08 pm

Hillary I marinate portobello mushroom caps in a little bbq sauce (spicy honey), cook them in a pan on the stove, then make sandwiches with caramelized onions and melted brie on toasted ciabatta buns. It’s a copy of something I had at a restaurant in Boise, and it’s DElicious! :)

September 4, 2010 - 6:02 pm

Molly Kathryn and Hilary – Thank you both! Attempting to make dishes from restaurants is a good tactic, but whenever I try it, I always forget to write down what I’ve done! I appreciate these suggestions, though; I’ll give them all a shot!

October 1, 2010 - 12:50 am

Michelle I stuff peppers. I make a mixture with corn, mushrooms, onion, garlic, black beans, and whatever other vegetables I have lying around (tomato, broccoli, etc.) and mix them up with a bit of cream cheese, fill the peppers, and then sprinkle a tiny bit of cheese over the top sometimes. Bake at 450 F until you decide they’re done.

Since fall is coming up, you could also stuff (pre-roasted) acorn squash, but that I would recommend filling with some rice, lentils, caramelized onions, mushrooms,and slivered almonds. If you add a splash of balsamic vinegar to the onions, it gives the whole dish a great flavor. Season with salt and pepper.

Lastly, lime marinated portabello mushroom tacos are a favorite of mine.

Good luck with your search for vegetarian inspiration.

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