Rainbow Vegetable Stir-fry (七色彩虹小炒)
Have you spoil yourselves during Christmas and New Year holiday, I mean we are eating too much, a big feast of Christmas dinner, lots of coffee, chocolate, cookies, cakes, drinks…
And now we better have to plan a detox diet later on. So firstly of all, I will like to clean up my fridge first, and came out this colourful dish.
It is not only super healthy and low-fat, low-cholesterol, low GI, gluten-free, dairy-free can be nut-free if you don’t use the satay sauce, do you like it? Of course I wish you like it.
That is one of the easiest dishes to make and have no recipe to involve, only grab what you have in your fridge (doesn’t matter how many different kind of vegetables you have), shred all vegetables, and is ready to cook.
~ Here is what I have made before : white cabbage, carrot, potato, dry shiitake mushroom, dry wood ear fungus, vegetarian ham, dry vegetarian beef pieces (made from soy protein), that’s all I have in my fridge.
~ Wash and clean all vegetables and thinly shred it, soak the shiitake mushroom, wood ear fungus and dry vegetarian beef pieces in water until soft, squeeze dry and thinly shred it just like the vegetables.
~ Heat 1 tbsp of oil in a hot wok over medium high heat, fry the vegetarian ham, beef and mushroom for few minutes first and set aside, then put another 1 tbsp of oil in the wok, add all the remaining vegetables and wood ear fungus, quick stir until all soft, add the cooked ham, beef and mushroom in and mix all well to combine. Let it cook for another few more minutes, add the seasoning that you like, but I only add sesame oil, pink sea salt, ground white pepper and few dashes of chilli oil, because I only like it not too strong flavour after all the heavy meal in Christmas.
~ If you like different seasoning or sauce, I have some ideas for you: Sweet chilli sauce, Thai dressing, vegetarian XO sauce, Satay sauce, Thai lime & peanut butter sauce, Vegetarian spicy mince paste….