Sauté mushrooms (12 oz package) for about five minutes and then add in any kind of cut -up veggies you like. I sautéed these in water.
Here is what I used:
1 stalk celery, including some of the leafy stuff
1 large carrot
about a half cup of onion
about a cup of cabbage
a crown of broccoli
a couple of tablespoons of jarred red pepper
Sprinkle on about 1/4 teaspoon of each (amounts are approximate – go with your own taste and judgment):
powdered red pepper
dashes of salt and pepper
and 1/2 teaspoon ground ginger
For the sauce:
Blend the following:
1/3 cup peanut butter
2 teaspoons sesame oil
2 teaspoons safflower oil
2 tablespoons water
2 tablespoons white wine vinegar (rice vinegar would work great, too)
2 tablespoons coconut aminos (or other aminos or soy sauce
1 tablespoon brown sugar
1/4 teaspoon powdered red pepper
Once the veggies have softened a tiny bit, add in the sauce and cook until tender.
Add more water if you like.
FOR THE RICE:
Sauté 1 cup of long grain white rice in 1 tablespoon or so of Earth Balance (or butter) for a few minutes.
When rice glistens, add 1 1/2 cups of water and bring to a boil, then simmer for about 15-20 minutes until water is absorbed. Remove from heat and cover with a towel- covered lid. (These are tips I used from a Cook’s Country episode — it should all make the rice fluffier and it seemed to work!)
Mix the rice in with the vegetables and it will be delicious if you like this sort of thing, which I do.
The sauce works well with noodles or pasta, too!
I usually include bamboo shoots but the canned brand I got (Reese) had this odor that I do not like so I skipped it. I tried this brand years ago for mixed vegetables and it was the same — thought I’d give it a second change, but…no go. Their water chestnuts seem fine, though, I think….unless those were La Choy. I think maybe it is just a flavoring I don’t like and some people do like that — likely all a matter of personal preference.
Peas of any kind would be great, too, but, alas, I had none on hand. This is the “minestrone” approach to stir-fry.