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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 10 |
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A health-conscious version of the old favorite, with a spicy kick. I'm a vegetarian, but you could easily substitute the tofu or seitan for something more recently clucking or mooing. If you like spicy, trust me, you'll love this. Ingredients:
1/4 lb tofu or 1/4 lb seitan |
1 1/4 cups cooked brown rice, refrigerated |
2 egg whites |
1/2 cup green beans, whole |
1/2 cup carrot, diced |
1/2 cup red bell pepper, diced |
1/2 cup water chestnut |
4 -5 scallions, diced thinly |
1 tablespoon garlic, mined (i use the jarred kind) |
2 teaspoons peanut oil |
1 tablespoon hot chinese chili paste |
1/2 tablespoon black bean sauce |
1 1/2 tablespoons soy sauce |
1/4 teaspoon dark sesame oil (or more) |
1/4 teaspoon chili oil (or more) |
3/4 teaspoon ginger |
red pepper flakes, to taste |
Directions:
1. Heat peanut oil in a wok or non-stick skillet over high heat. Add the scallions, garlic, and a touch of ginger and stir-fry for 1-2 minutes.
2. Add the tofu or seitan and stir fry until browned and firmed (in the case of tofu) or hot (in the case of seitan), about 3-5 minutes.
3. Add 1/2 tbs of soy sauce and the egg. Mix in red pepper flakes at this point, if you desire. Cook egg until not quite done.
4. Add rice and stir fry with the egg until egg is done.
5. Add sauce, stir-fry briefly to coat rice and tofu, then add vegetables and stir-fry until crispy and hot.
6. It is required that you eat this with chopsticks,.
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