Four ‘Better Than Take-Out’ Recipes

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Four ‘Better Than Take-Out’ Recipes

I have always loved Chinese take-out. My “go-to” order always consisted of veggie lo mein, potstickers and some sort of chicken dish. After becoming vegan and starting to eat better it became increasingly difficult to find Chinese take-out places that offered vegan options or food that wasn’t drenched in oil. Having lived in San Francisco and now living in New York City, I can tell you there are a couple of all vegan Chinese take-out places in both cities, but I know that is definitely not the norm.

Therefore, I have come up with four ‘veganized’ and somewhat ‘healthified’ Chinese take-out dishes that will surely satisfy your craving! Two of the recipes below are ones I have posted in the past and two are brand new and pretty quick to make. I am in the process of ‘perfecting’ a recipe for vegan potstickers, so look for that in the future!

Veggie “Lo Mein”

INGREDIENTS
~6oz noodles of choice*
3 Tbsp. soy sauce
4 tsp. coconut sugar
¼ tsp. garlic powder
¼ tsp. white pepper (optional)
⅛ tsp. ginger powder
1 tsp. sesame oil
½ large yellow onion, sliced
2 green onions (white & green parts), sliced
1 garlic clove, minced
1 large handful of snow peas
1- 8oz container of shiitake mushrooms

DIRECTIONS
Cook noodles according to the directions on the package. When done cooking, rinse with water & set aside.

Meanwhile, in a small bowl whisk together soy sauce, sugar, garlic powder, white pepper, and ginger powder and set aside.

In a large pan or wok heat up sesame oil over a medium high flame. Add in the yellow onion and sauté until almost cooked. Add in green onion and garlic and sauté for 1 minute more. Add in the snow peas and shiitakes and sauté until vegetables are cooked to your liking. Add in the noodles, being careful not to break or mash them. Pour over the sauce and stir fry until the noodles are warm.

Makes 2-3 servings.

*I have made this recipe a million times and tried all different types of noodles. My two favorites to use are Koyo Noodles and Lotus Foods- Organic Brown Rice Ramen. These are both affiliate links, meaning if you purchased this product through this link I would get a small commission. With that being said, these are two products I have used many times and am recommending them based on my experience.

Veggie Fried Rice

INGREDIENTS
½ cup long grain rice (I used white basmati)*
1 tsp. vegetable oil
½ cup yellow onion, diced
1 green onion (green & white part), sliced
1 garlic clove, minced
1 cup frozen mixed vegetables
3 tsp. soy sauce
½ tsp. sesame oil (optional)

DIRECTIONS
Cook rice according to the directions on the package. Let cool completely.

In a large pan or wok heat up vegetable oil over a medium high flame. Add in yellow onion and sauté until translucent. Add in green onion and garlic and sauté about 1 minute more. Add cold rice and mix to combine. Add in frozen mixed vegetables and sauté until vegetables are defrosted. When done add soy sauce and sesame oil and mix to combine.

Makes about 2 servings.

*You want the rice to be day old or at least cold to make fried rice. If you try to make fried rice while the rice is fresh & hot it will turn into mush.

Orange Tofu

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Kung Pao Style Tofu

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Check me out on social media:
Instagram: @aisforaubergine
Twitter: @aisforaubergine
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