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Stir-fry with Maple/Mustard Sauce




Source of Recipe


Short-Cut Vegetarian: Great Taste in No Time by Lorna Sass


Recipe Introduction



(Delicious and Nutritious in 30 Minutes)

There are as many options for stir-fry sauces and spices as there are
combinations of vegetables to use. This is just one series of
suggestions - feel free to substitute any of your favorite veggies for
those I listed below.


List of Ingredients




1 large yellow onion
2 cloves garlic, minced
2 bell peppers, any combination of yellow, red, or green, sliced
1 eggplant, Italian or Japanese, diced
8 ounces extra-firm tofu, diced
About 1/2 cup water or vegetable stock

Maple/Mustard Sauce
Makes about 3/4 cup

1/4 cup tamari
1/4 cup Dijon mustard
3 tablespoons water
3 tablespoons toasted sesame oil
2 tablespoons pure maple syrup


Basic Quinoa

2 cups water
2 teaspoons instant stock powder (optional for flavor)
1/2 teaspoon salt, or to taste
1 cup quinoa, thoroughly rinsed and drained
1 clove garlic, minced (optional)

Recipe




1. Heat approximately 1/2 cup of liquid (water, stock, wine, etc.) in
a large skillet or wok.
2. Add the onions and garlic and cook over high heat until the onions
are softer and more translucent - usually about 5 minutes.
3. Add the eggplant and begin to add the stir-fry sauce.
4. Add the tofu and peppers.
5. Add more stir-fry sauce and cook until the eggplant is done.
6. Serve over brown rice, quinoa, or any other grain.


Maple/Mustard Sauce
Makes about 3/4 cup

In a jar, combine all of the ingredients. Cover and shake vigorously.
Refrigerate until needed, up to 3 months. Shake well before using.

Preparation time: about 10 minutes



Basic Quinoa (pronounced "keen-wa")

We're using quinoa for our stir-fry instead of brown rice, as it cooks
much faster. Quinoa is a small, quick-cooking grain native to the Andes.
It's high in protein and easy to digest. This is my all-time favorite
grain (although technically it's a seed). Quinoa must be thoroughly
washed to remove a natural coating called saponin. Any saponin residue
will give the grain a slightly bitter, grassy flavor.


Directions

1. In a medium heavy saucepan, bring the water, stock powder (if
using), and salt to a boil over high heat.
2. Stir in the quinoa and garlic (if using) and cook until tender
but still crunchy, about 12 minutes.
3. Drain thoroughly and fluff up before serving.

To rinse quinoa: Set it in a large bowl and pour warm water on top.
Swish vigorously. Pour into a fine-meshed strainer. Repeat the process
until the water in the bowl remains fairly clear.


Source: http://www.compassionatecooks.com/r/spectacular.htm