The Little Vegan


Savannah // Brisbane // twenty four

“The hope for the animals of tomorrow is to be found in a human culture which learns to feel beyond itself. We must learn empathy. We must learn to see into the eyes of an animal and feel that their life has value, because they are alive.”

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For the Animals
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Stirfry for one~ Ingredients 1/2 large red chilli 1 large clove garlic, crushed and diced 1-2 shallots, separate white from green part 2-3 Lamyong’s chicken nuggets. These can be bought from The Green Edge. I microwave them for about 10 secs for each one you have in the bowl - max 1 min - and then slice them into small strips. (I wanted to use tofu but tragically didn’t have any) 1-2 bok choys (?) 3-4 large handfuls baby spinach 2-3 tbsp vegetable oil (I like to have this dish slightly oily, with the citrus cutting through the oil nicely) 1 tsp ginger powder 2-3 tbsp soy sauce 1 tsp sesame oil 1 cup brown rice Instructions 1. Cook the rice in a rice cooker! 2. Heat the oil in a wok, then add the sliced soy chicken, garlic, chili and the white parts of the shallots. 3. Saute for 1-2 mins then add the ginger powder and saute for a further 30 seconds or so. Then add 1 tbsp soy sauce. 4. Add the rest of the shallots and the bok choy - I liked to leave the leaves whole. Add the rest of the soy sauce and saute until wilted (1-2 mins). 5. Remove wok from heat and stir through the spinach until wilted. Also stir through the sesame oil, and squeeze juice from a quarter of a lime. 6. Serve and enjoy! 

Stirfry for one~

Ingredients

1/2 large red chilli

1 large clove garlic, crushed and diced

1-2 shallots, separate white from green part

2-3 Lamyong’s chicken nuggets. These can be bought from The Green Edge. I microwave them for about 10 secs for each one you have in the bowl - max 1 min - and then slice them into small strips.

(I wanted to use tofu but tragically didn’t have any)

1-2 bok choys (?)

3-4 large handfuls baby spinach

2-3 tbsp vegetable oil (I like to have this dish slightly oily, with the citrus cutting through the oil nicely)

1 tsp ginger powder

2-3 tbsp soy sauce

1 tsp sesame oil

1 cup brown rice

Instructions

1. Cook the rice in a rice cooker!

2. Heat the oil in a wok, then add the sliced soy chicken, garlic, chili and the white parts of the shallots.

3. Saute for 1-2 mins then add the ginger powder and saute for a further 30 seconds or so. Then add 1 tbsp soy sauce.

4. Add the rest of the shallots and the bok choy - I liked to leave the leaves whole. Add the rest of the soy sauce and saute until wilted (1-2 mins).

5. Remove wok from heat and stir through the spinach until wilted. Also stir through the sesame oil, and squeeze juice from a quarter of a lime.

6. Serve and enjoy! 

1 year ago
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Posted on November 7th at 6:47 PM
Tagged as: bok choy. brown rice. dinner. easy recipe. food. lamyong's. mine. recipe. soy chicken. stir fry. stirfry. vegan. vegetarian. hungryvegan. recipe.
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