Vegan Friday: Stir-fry

I was running low on rice, so this batch is mostly veggies. C’est la vie.

I practically lived on cheap stir-fry my senior year of college. It’s not the highest-protein dinner around, but if you’re worried about that, you can add a handful of Soy Curls soaked in bouillon and Asian five-spice seasoning or a block of extra-firm tofu (pressed for optimal texture) along with the vegetables or just serve it over whole-wheat couscous laced with a bit of TVP.

Cheap Vegan Stir-Fry

1 bag frozen Asian-style vegetables
2-3 tbsp. olive oil
Orange juice
Soy sauce
Ground ginger
Celery salt
Garlic powder
Onion powder
Ground red pepper
Sriracha sauce

Store-brand vegetables are fine for stir-fry.

The starting point for stir-fry is a bag of frozen Asian-style vegetables. Saute them in a couple of tablespoons of olive oil until they’re heated through.

If you look closely, you can see a drop of sriracha in midair, falling into the pan. Don’t act like you’re not impressed.

Here’s the part where it gets as precise and scientific as usual: Stir in all the other ingredients to taste. Left to my own devices, I usually start with a quarter-cup of orange juice, a few good shakes of soy sauce, celery salt and red pepper, and maybe a teaspoon or so each of ginger, garlic and onion powder. Then I douse the whole mess with approximately two metric crap-tons of sriracha, because sriracha is a beautiful thing.

You can never have too much sriracha.

Cook another minute or two and serve over the starch of your choice — rice, couscous, ramen noodles, etc. All I had on hand the other night was a handful of brown Minute Rice, but if you’ve got whole-wheat couscous, it cooks even faster and tastes pretty great.