Hey Everyone,
Here is a tasty vegan Japanese dish that is very light and very filling at the same time. It’s a great dish for springtime and cooks up pretty quickly if you’re in a hurry to make dinner. You can make this with virtually any vegetable that you have in your fridge.
Japanese Stir-Fry Vegetables with Rice Noodles in Sesame Sauce
Ingredients
- 1 onion, cut in half, then sliced into crescent moons
- 2 carrots, cut into matchsticks
- 1 small head broccoli
- 1 cup string beans
- 1 Long Chinese Eggplant, roasted in oven with a little olive oil until soft
- 2-3 portabella mushrooms, sliced
- 1 cup snow peas
- 1 ? Tbs grated ginger
- 1 ? Tbs chopped garlic
- 2 cups Napa Cabbage
- 2 cups Bok Choy
- Olive oil
- 3 Tbs.tamari (to taste)
- 1 Tbs. Dark sesame oil
- 2 Tbs. Aji Mirin cooking wine
- 1 t. hot sesame oil (optional)
- 1- package of rice noodles
- 3 Tbs sesame seeds, toasted
- For Sauce:
- ? cup tahini
- ? cup water
- 2 gloves garlic
- 1 Tbs. tamari
- 1 Tbs. aji mirin cooking wine
- 1 t. dark sesame oil
- ? t. hot sesame oil (optional)
- 4 sprigs parsley
- 1 slice ginger, size of a quarter
Instructions
- Bring a large pot of salted water to boil and add the noodles. Cook according to directions. When done, drain and run under cold water. Meanwhile, cover the bottom of wok with oil. When oil is hot, add the onions. Add the garlic, ginger and carrots. Continue cooking at med. high heat, stirring constantly for 5 minutes. Then add the broccoli, mushrooms and string beans. Add more oil or a little water if needed. Add the eggplant and snow peas. Cook for a few minutes more, than add the aji mirin and tamari. When vegetables are finished (they should be cooked, but not too soft), add the dark sesame oil for taste and the hot chili oil. Add more tamari if desired. Sprinkle with 1 Tbs of toasted sesame seeds
- For Sauce:
- Process the above ingredients in a food processor or hand mill. Pour over rice noodles. Garnish with toasted sesame seeds
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