I must say how much I really do like this book: it combines my love of cooking with a good mystery story, adding touches of romance, family struggles and the battle of a small-time chef to stay afloat in the sea of corporate menus. The book was a nominee for the Giller Prize as well as a nominee for the BC Book Prize's Ethel Wilson Award for Fiction. It definitely helps that this wonderful novel is set in Vancouver, a place I have come to adore through my travels to visit my aunt and uncle (who live in Langley, a suburb). The descriptions of the different locales alone bring back fond memories of picnics and walks along the shore.
Even in the hot hot weather, I was craving a stir-fry. A quick dig through the fridge produced a plethora of veggies and some of my home-made teriyaki sauce, and a snoop in the pantry gave me some bulgur wheat. Half an hour later a huge steaming bowl of goodness was steaming in front of me, and I was able to settle down and read a few chapters of my book before getting the familiar feeling of overheating.
Stir-fries are a variety of clean-out-the-fridge recipe and by no means do you have to (or should) stick to a recipe. I figured though that for food blogging's sake, I would tell you how I did mine today.
Sarah's Summer Stir-Fry
Serves One
3/4 cup salted water
1/3 cup dry bulgur wheat
Black pepper
1 cup shredded Savoy cabbage
2 cloves garlic, chopped
3-4 florets each broccoli and cauliflower, chopped
1 1-cm slice Vidalia onion, diced
3 white mushrooms, sliced fairly thin
Good pinch of red pepper flakes
about 2 tsp garlic powder
1 plum tomato, chopped
1/4 cup or so low-sodium Teriyaki Sauce
Few dashes vegan Worcestershire sauce
- Bring salted water to boil in a small pot. Add bulgur wheat and a few cracks of black pepper.
- Reduce heat and simmer 5 minutes. Cover pot, remove from heat and let stand 20 minutes.
- Meanwhile, steam cabbage, garlic, broccoli and cauliflower 6 minutes.
- Heat a large frying pan over high heat, spray with cooking spray.
- Add onion and saute until golden.
- Add mushrooms, red pepper flakes and garlic powder and cook, stirring, until everything begins to brown and become very fragrant, about 2-3 minutes.
- Add tomato and cook another 1-2 minutes.
- Add steamed veggies and toss together.
- Pour in teriyaki sauce and Worcestershire, toss through to coat veggies.
- Add cooked bulgur and stir to combine everything and slightly reduce sauce, 3-4 minutes.
- Serve immediately.
Happy summer days, everyone!
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