Lately, I’ve been invited to join a wonderful vegetarian blog by my good friend Cynthia from
‘Tastes Like Home’. Although, I’m not a vegetarian there are times that I do post a few vegetarian dishes on the side like fry ochro, curry channa and aloo, doubles, sada roti and baigan choka, and Spinach Lasagna just to name a few.
A Lenten Stir Fry Vegetables
So today, I decided to post stir fried vegetables. And, seeing that we’re in the season of Lent this dish was quite fitting.
For this recipe I decided to use my wok to keep it as authentic as possible, but as usual I veered away a little by adding more of our local seasonings, pimento peppers and the ever famous chadon beni.
A word of caution though if you are using pimento peppers, make sure and taste a small piece before cooking. I forgot and ended up with extra spicy stir fry vegetables. Spicy pimento peppers are common place in Trinidad and Tobago. What happens is that sometimes if the pimento pepper is planted too close to hot peppers cross pollination occurs giving you a spicy pimento pepper hybrid.
Anyhow, spicy or not, (I really didn’t mind) this spicy stir fried vegetables recipe sure tasted delicious. Here’s stir fry vegetables Trini Chinese style.
Stir Fry vegetables Recipe
4 cloves garlic, chopped finely
1/2 onion, sliced
1 leaf of big leaf thyme, chopped finely
6 leaves chadon beni, chopped finely
6 cauliflower florets, halved
1 carrot, cut into sticks
2 pimento peppers, sliced thinly
2 cups shredded cabbage
1 400g can of baby corn, drained
1 115g can whole mushrooms, halved
1 tbsp soy sauce
1 tbsp oyster sauce
2 tbsp grated ginger
1 tbsp coconut oil
3 tsp sesame oil
salt to taste
Then add cauliflower, cabbage, carrots and
sauces (soy and oyster) and stir fry for 1 minute.
Another fine post has come to an end. For those of you interested in more vegetarian dishes like this one, join me and new my found foodie friends over at The Great Vega’n Vegetarian Project. More recipes to come. See you soon. Ah gone!