At the Common Room we aren’t vegetarian, although I have been a vegetarian before. My husband wouldn’t go full vegetarian with me, and my midwife talked me out of it, and now we are all meat-eaters here. However, I still like a vegetarian meal from time to time, and this is one of my favorites:
This recipe is also from The Vegetarian Express Lane Cookbook, and it’s a keeper (which is why I still have this recipe even though I don’t have the cookbook anymore).
1 medium head broccoli
2 bunches green onions
2 large minced cloves garlic
2 tablespoons minced fresh ginger (you can use dried, but fresh is better)
2 tablespoons peanut butter
1 tablespoon sugar (omit if you are using peanut butter with sugar added)
1/4 cup soy sauce
3 Tablespoons water or vegetable broth
2 tablespoons lemon
salt to taste
8 ounces of pasta
Cut up the broccoli into florets and 1 inch pieces. Do no discard the stalk- break it off and then peel the tough outer skin and dice the juicy, tender inner stalk. Actually, I like to eat the peeled broccoli stalks fresh and raw- they are sweet, tasty, and I like them better than the florets.
Cut off the roots and any wilted greens from the green onions. Snip them up with your kitchen shears (shhh, don’t tell, but for years I just used regular paper scissors for snipping my green onions). Snip them right into a small bowl and add the garlic, ginger, peanut butter, soy sauce, and sugar. Stir well, blending the peanut butter. Add the remaining ingredients (liquid, lemon juice and salt).
Cook your noodles (we would use something like soba, spaghetti, or vermicelli) until al dente. Drain, rinse with cold water, drain again and set to one side.
Heat oil in a large, deep skillet (a wok would work) Stir fry the broccoli for three or four minutes. Add the noodles, stirring continuously so they won’t stick (you may need more oil. I almost always do). Give the peanut butter stuff one more good stir to mix in the spices well, and add it to the broccoli and noodles in the pan, stirring well so it all gets coated with the peanut butter/spice mixture. Serve immediately.
This makes enough for about 4 people, less if they are very hungry people who like this sort of asian flavor (which several of us do).
We’d love for you to share your own vegetarian dishes in the linky below. Be sure to link back to one of us in your post. Thanks!
That’s all I have for now. As always, visit the other Moms, and feel free to share your own advice in the comments- even if you think I am all wrong- or maybe especially if you think I was wrong.=)
Kim at Life in a Shoe, homeschool grad, mama to a family of 13
Connie at Smockity Frocks, married 25 years, mom to 8. We were blog buddies for a year or two before we realized that we had very dear mutual friends in real life. How cool is that?!
Me, DeputyHeadmistress at The Common Room and our cooking blog, The Common Kitchen; married 30 years, mom to seven plus unofficial foster mom to two little boys, Mama-in-Law to two, and Grandmama to five blessings under 3, and yes we are very proud.=)