Two Quick Stir Fry Dinners \\\ Deux Dîner Sautés et Rapides

These two recipes share a lot of ingredients and are super simple to prepare. They are current favourites, and I just love that I can easily make enough for dinner and for lunches. They are delicious, cheap and full of protein to give you energy and make you feel full. I served these with rice, pasta, and even rice cakes, and all three options were great!

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Here is what you need for the carrot option:

  • 1 onion
  • 4 carrots
  • 1 cup shimeji mushrooms
  • 2 cups of shelled edamame beans
  • 1 block of firm tofu (about 250g, 2 cups)
  • 4 cups chopped kale
  • salt, pepper to taste
  • red pepper flakes  to taste
  • 1 tbs maple syrup
  • sesame seeds to garnish

Here is what you need for the zucchini option:

  • 1 onion
  • 3 zucchini squashes
  • 4 shiitake mushrooms
  • 1 tbs wakame flakes
  • 2 cups of shelled edamame beans
  • 1 block of firm tofu (about 250g, 2 cups)
  • 4 cups of chopped kale
  • salt, pepper to taste
  • red pepper flakes  to taste
  • 1 tbs maple syrup
  • sesame seeds to garnish

Here is what you do:

  1. Spiralize or cut the carrots or zucchini in julienne strips. Set aside.
  2. Chop the onion in small pieces. Add it to a large pan with a few tablespoons of water. Set the heat on medium and stir until the onion is translucent.
  3. Slice the mushrooms and add them to the pan. Stir until they have lost most of their water.
  4. Add the carrots or the zucchini and stir until they start to get soft.
  5. Add in the edamame beans, the tofu, the wakame flakes (for the zucchini option), salt, pepper, red pepper flakes and maple syrup. Mix everything well and let simmer on medium heat until all the vegetables are soft.
  6. Remove from the heat and stir in the kale. Serve hot and enjoy!

This is so good! The maple syrup adds a hint of sweetness which is quite nice. Balance it out with some red pepper flakes, and it’s amazing! I love the texture of the vegetable noodles: the carrots stay a bit crunchy and the zucchini is pasta-like. Delicious! Let me know if you try it out!


Ces deux recettes partagent plusieurs ingrédients et sont supers faciles à préparer. Ce sont mes recettes fétiches du moment, et j’adore que je peux facilement les préparer pour dîner et pour les lunchs du lendemain. Ces deux sautés sont délicieux et pleins de protéines pour vous donner tout plein d’énergie. Je les ai servis avec du riz, des pâtes et même des galettes de riz, et ces trois options sont délicieuses!

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Voici ce dont vous aurez besoin pour l’option aux carottes:

  • 1 oignon
  • 4 carottes
  • 1 tasse de champignons shimeji
  • 2 tasses de fèves edamame décortiquées
  • 1 bloc the tofu ferme (environs 250g, 2 tasses)
  • 4 tasses de kale haché
  • sel, poivre, au goût
  • flocons de piment, au goût
  • 1 c. à soupe de sirop d’érable
  • Graines de sésame pour garnir

Voici ce dont vous aurez besoin pour l’option aux courgettes:

  • 1 oignon
  • 3 courgettes
  • 4 champignons shiitake
  • 2 tasses de fèves edamame décortiquées
  • 1 c. à soupe de flocons de wakame
  • 1 bloc the tofu ferme (environs 250g, 2 tasses)
  • 4 tasses de kale haché
  • sel, poivre, au goût
  • flocons de piment, au goût
  • 1 c. à soupe de sirop d’érable

Voici ce qu’il faut faire:

  1. Spiralizer ou couper les carottes ou les courgettes en julienne. Réserver.
  2. Couper l’oignon en petit morceaux. Utiliser une grande poêle et faire revenir l’oignon avec quelques cuillères d’eau. Régler à feu doux. Faire revenir jusqu’à ce que l’oignon soit translucide.
  3. Couper les champignons en fines tranches et les ajouter à la poêle. Bien mélanger jusqu’à ce qu’ils aient perdu presque toute leur eau.
  4. Ajouter les carottes ou les courgettes et faire revenir le tout jusqu’à ce que les légumes commencent à s’attendrir.
  5. Ajouter les fèves edamame, le tofu, les flocons de wakame (pour l’option courgette), le sel, le poivre, les flocons de piment et le sirop d’érable. Mélanger le tout et laisser mijoter jusqu’à ce que les légumes soient cuits.
  6. Retirer du feu et ajouter le kale. Bien mélanger, servir chaud et savourer!

Maple Glazed Tempeh

I really don’t like tempeh: there is something about its aftertaste that just grosses me out. However, this recipe will really make it more than palatable: it is quite amazing! No aftertaste, great sauce, fun textures and superb flavours. Yup, it is all good!

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Here is what you need:

  • One large yellow onion, chopped thinly
  • 1 tsp oil (I used pistachio because I was feeling fancy, but any oil will do!)
  • 2 tbs maple syrup
  • 2 tbs tamari or soy sauce
  • 2 tbs sesame seeds
  • 1 tsp sriracha sauce
  • 1/3 cup water
  • 1 cup chopped nuts (I used pecans and walnuts)
  • 1 block of tempeh, cubed

Here is what you do:

  1. In a sauce pan, sauté the onions and nuts with the oil until the onions are translucent. Adjust the stove to medium heat.
  2. Meanwhile, in a large dish, mix the maple syrup, tamari, sesame seeds, sriracha and water. Add the tempeh cubes and stir until each piece is well coated. Let sit until the onions are ready.
  3. Add the tempeh and all the sauce in the sauce pan, and give a quick stir. Put on a lid and let sit until the tempeh is cooked through. Give a final stir and serve with warm rice and some greens. I used sprouts.

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This is great! The nuts add a nice bite to this comforting stir fry. The maple syrup flavour is subtle, but definitively there and makes the entire thing scrumptious. The sesame seeds also add their thing to the mix, which is always a good thing.

Let me know if you try this out or what you do with your tempeh!

Thai Zoodle, Fresh and Flavourful!

A few months ago I bought a spiralizer and started really loving zoodles or courgettis. It is so easy to take up a zucchini and transform it into noodles. Since I’m gluten-free, this is the perfect option as it is inexpensive and replaces wheat pastas really well. I really like to make thicker noodles that remind me of udon noodles. To go with this, I made a Thai-inspired stir fry with a glorious peanut butter sauce. Yum!

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I really like how the zoodles keep this dish light, yet satisfying. The creamy peanut butter sauce makes everything gooey and comforting; something you don’t need to feel guilty about as you are basically eating a vegetable bowl. Amazing!

Here is what you need:

For the sauce:

  • 1/2 cup peanut butter (I used crunchy, but use the type your prefer)
  • 1/4 cup maple syrup
  • 2 tbsp soy sauce
  • 1 tsp sriracha
  • 1/4 cup water
  • 1 tbs sesame oil

For the strir fry:

  • onion
  • 2 cloves of garlic
  • 200g firm tofu
  • 4 large oyster mushrooms
  • 2 cups shredded carrots (or about 4 to 6 medium size carrots in julienne)
  • 4 green onions
  • 2 tbs water

To serve:

  • 1 spiralized zucchini per person
  • cilantro and thai basil leaves

Here is what you do:

  1. Mince all the stir fry ingredients or cut them to bite size pieces.
  2. In a large sauce pan, add the 2 tbs of water and sauté the onion and garlic until fragrant.
  3. Add the mushrooms and sauté on high heat until their water is out, and they have a nice golden colour. Remove from the pan and set aside.
  4. Add the tofu to your pan and stir until golden. You can use a little bit of water or a tablespoon of oil to prevent sticking . Add the mushrooms, onions and garlic back and mix well. Add the carrots and green onions and sauté until everything is cooked. Turn off the heat. If you want to cook your zoodles a little bit, I suggest removing the stir fry from the pan and using it to soften the zucchini noodles by letting them sit in the hot pan while you prepare the sauce.
  5. In your blender, add all the sauce ingredients but the water and start mixing. Add the water gradually until you get a consistency you like.
  6. Add the sauce to the stir fried vegetables and mix until everything is well coated.
  7. Serve a generous amount of vegetables on top of the zoodles and garnish with cilantro and Thai basil.

This recipe is very quick to make and is full of flavour. It is also quite filling and makes for a fun lunch. You can easily personalize it to use the vegetables you have on hand, and you could also add some toasted sesame seeds as garnish. Anyways, let me know if you try this out!

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Indian Dinner: Okra and Onions

Last summer, we tried planting some okras in our vegetable patch. It was not a very successful endeavor as they were completely overcrowded by and in the shadow of  our tomato plants. Nonetheless, we were able to harvest two fat okra. Excitedly, my boyfriend tried raw okra for the first time and solemnly declared: “It is like eating a slug.”

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Not very appetizing, but quite honest. Okras do have a slimy texture which makes them, in my opinion, difficult to cook as we are not used to it. Being a staple vegetable of Indian and other Asian cuisine, I really wanted to make them work.

So, it was with some anxiety that I tried stir-frying them with onions. The result: scrumptious!

Here is what you need:

  • around 20 fresh okras (I would say this amounts to 10 oz, or 280g)
  • 1 onion
  • 1 tbs coconut oil
  • 1 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 3 minced garlic cloves
  • 1/2 tsp garam masala
  • salt to taste

Here is what you do:

  1. Wash each okra and gently scrub them to remove any dirt. Slice off the head, and then cut each okra diagonally in two or three pieces. Set aside.
  2. Remove the outer onion skin and cut lengthwise. Slice in thin strips.
  3. In a saucepan, heat the coconut oil on medium heat and add the mustard and cumin seeds. Stir a little before adding the garlic. Mix until the garlic is lightly brown.
  4. Add the okra and onion and stir for a few minutes. Add the garam masala and mix well. Let cook until the okras and onions are tender.

The result is very tender okras, without too much slime. What I loved most about this dish was that the okra and mustard seeds pop with every bite which adds a nice texture.

This dish really made peace between okras and us, and I have to say, they are a lot less scary once cooked and well seasoned.

Let me know what’s your favourite okra recipe!

Jackfruit Stir Fry

A few weeks ago (or was it a few months?) jackfruit pulled pork recipes where everywhere. Having tasted jackfruit before I was a little skeptical about the “meatiness” of it. Still, I jumped on the band-wagon, and I have to say, I’m quite happy with the result.

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First, you need to know that you can find jackfruit of the “green and young” variety as well as the “yellow and ripe” type. For savoury dishes, people usually stick with the green type which is kept in brine (salty water). I found mine canned at my local Asian market for around 2$ a can.

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Alright, now, after surfing the internet for some inspiration, I quickly realized that most recipes required some kind of BBQ sauce for the “pulled-pork” imitation in big quantities. As BBQ sauce is not my favourite, I tried a more simple stir fry seasoning.

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Keeping in mind that jackfruit is not protein rich, I also decided to add some chickpeas to it to have a more filling meal.

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Here is what you need:

  • 1 can (19 oz.) of young green jackfruit in water or brine, drained
  • 1 can (19 oz.) of chickpeas, drained
  • 1 small yellow onion, chopped
  • 1 tbsp oil or water
  • 2 tbs of soy sauce
  • 2 tbs sugar
  • 1 tbs sesame oil
  • 1/2 tsp of sriracha sauce (or more if you like)- this is optional
  • a bunch of green onions (4-5 heads), chopped
  • sesame seeds to garnish

Here is what you do:

  1. In a skillet, heat the oil and add the onions. Saute until translucent.
  2. Add the jackfruit and turn over once in a while until the fibers start to separate. I used the back of a wooden cooking spoon to press on the pieces to make them come apart. This gives jackfruit it’s pulled-pork texture.
  3. Add the chickpeas and mix until they are warm.
  4. Add the soy sauce, sugar, sriracha and sesame oil and mix until everything is well coated.
  5. Add the green onions and give a quick  stir before serving. Garnish with sesame seeds.

The simplicity of the seasoning really helps bring out the slightly sour flavour of the jackfruit while giving everything a nice sweet and salty taste. The green onions bring some freshness to the mix, while the sesame oil and seeds round everything up.

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We served this with some rice-filled tofu pockets and a young pea shoots salad. The tofu pockets really make this meal look fancier than it is, while adding a little bit of protein, and tackling into the sweet-and-salty front. It really went well with the jackfruit stir fry.

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So, does jackfruit taste like meat? In my opinion, not really. However, I think it brings a nice variety to any stir fry and really has a fun texture to look at. The appearance more than the taste is reminiscent of meat for me. I really enjoyed this, and I think jackfruit will become a staple can in my pantry.

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Let me know what’s your favourite jackfruit recipe that I should try out and if you try this one out!