Sunday, August 23, 2009

Vegan Ginger Prawn Stir Fry

My gf and I had just finished off Summer Streets NYC '09, and afterward we went to May Wah Healthy Vegetarian in Chinatown. It's a little bodega sized vegetarian oasis, and they have a wide selection of vegetarian and vegan groceries. Most of their selections are mock meats, and so far I've been very pleasantly surprised by the quality and price. We got a bag with mock chicken slices (dehydrated), mock beef chunks (dehydrated), vegetarian grilled eel, and vegetarian prawns - all for $16.00. With rice and veggies, that's a week of dinners for us. Last night we had the vegetarian grilled eel over leftover rice, and that was damned tasty. Tonight, I tried something more inventive. Keep in mind that I don't have all that much experience with Asian cuisine or at least stir fry dishes. I wanted it to come off as close to conventional stuff as possible.

3 cups Forbidden Rice
6 garlic cloves
1 package vegetarian prawns
1 green bell pepper
1 purple onion
1 can sliced water chestnuts
1 can bamboo shoots
soy sauce
miso paste
red pepper flakes

While the rice is cooking, dice up the bell pepper and onion. Set that aside in a bowl. Mince the garlic. Mix about 1/3rd the minced garlic in with the rice as it's cooking. Put the rest of the minced garlic in a small bowl. Cut up the vegetarian prawns. I did them in thirds, but I probably should have cut them smaller. Heat up a wok. Pour in some extra virgin olive oil and the minced garlic. Spoon in some miso paste. Stir it up a bit and pour in some soy sauce. While that's heating up, grate some ginger into the wok. Throw in a pinch or two of red pepper flakes. Toss in the prawns, and coat them with sauce. Then toss in the veggies. You may need to pour in a little bit more oil. Evenly distribute the prawns, sauce, and veggies. Next toss in the water chestnuts and the bamboo shoots with the water in the cans. This will help cut down on the saltiness. Stir everything up, and let the sauce reduce for about 10 minutes or so.

Serve over rice.

Serves 4

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