Vegan MoFo Day 9
Any vegetable is good, but I used a few dried shitake mushrooms (2 or 3 per person), bok choy, and carrots. Soak the mushrooms, cut the bok choy in big chunks, and the carrots into fat strips. In a pan or wok heat 1 tbsp of vegetable oil with 1 tsp of sesame oil. Add the mushrooms (keep the water aside for later), sizzle for a few minutes, then add the carrots, and after 2 minutes the bok choy (first the white stalks, then the green leaves). Add the cashews (about 2-3- tbsp) and stir. Mix the mushroom's soaking water with 2 tbsp of soy sauce (gluten free soy sauce if following a gluten free diet), 1 tsp of corn flour and half tsp of grated ginger. Add to the vegetables and stir until the sauce thickens. Serve immediately with rice.
Photos and Recipes by Alessandra Zecchini ©
