Having mentioned how big of a curry & stir-fry fan I am in my last post, what better way to come back after a monster (!!) hiatus than with this?
The recipe features no nutritional info & no credit, basically due to the fact that it is just something I concocted one Sunday, adding a little bit of this and a little bit of that, visually estimating quantities and basically trying to make a family lunch out of whatever was in the cupboard (since I hadn’t had time to go shopping the previous day). The end result tasted phenomenal, which is why I decided to record the “recipe” here as best I could and give you guys a chance to try it for yourselves. I hope you will be able to recreate it and let me know what you think…
- 1 cup soya kebab (I use this but you can, of course, substitute)
- 1 medium onion, peeled and chopped (or shredded)
- 5-6 medium size garlic cloves shredded
- app. 200 gr cooked white, long-grain rice (brown rice can be sustituted for the more health-conscious)
- 1 sachet ready- made Teriyaki sauce (I use and LOVE this)
- Mixed veggies (I rinse the spices off & use Lidl’s Green Grocer’s Mexican Style mix)
- virgin olive oil
Add the soya kebab pieces to 3 cups of boiling salted water, leave for 2-3 minutes then remove from the heat, drain extra well (I do it twice over, just to be sure) & set aside. Peel, shred and mix the onion & garlic. Rinse & dry the veggie mix. Cook the rice (I “Auto-Cook” in microwave oven for convenience and find it works like a charm).
Heat a generous ammount of olive oil in a big, deep frying pan (or wok, if you have it) and saute the onion and garlic mix until it starts to turn lightly golden (try not to overdo it, since that would add a nasty, bitter taste). Add veggie mix and saute for another few minutes (until satisfied with the veggie “crunchiness”) before you add the soya kebab pieces. At this point it would probably be a good idea to add some more olive oil. Stir for about 3-5 minutes or until the soya turns golden, then add the teriyaki sauce and make sure it evenly covers everything. Keep stirring for an extra couple of minutes, to allow the soya pieces to soak up some of the teriyaki flavor. Once satisfied, add the rice (little by little does it) and stir some more, making sure everything gets properly “tossed” about. Serve immediately.
Tip: Re-heating seems to work quite well with this dish, so feel free to freeze portions and take them out later in the week should you wish to.