How did this beef and green bean stir fry become a vegetarian chow mein platter (without any green beans)?
Mr. Fixit was barbecuing some honey-garlic sausage last night, and I wanted something easy to go with it that would use up what was in the fridge (getting close to grocery day). We had a bit of broccoli, a small cauliflower, a foam tray full of sliced mushrooms, and a red pepper; I thought I could just leave out the meat and do our usual sauce with the vegetables I had. So far so good--except when I took the jar of hoisin sauce out of the fridge--pee-yoo, foul. We did have a bottle of teriyaki sauce...
So this is what I did. (Look at the beef recipe first to make sense out of this.)
I grated the ginger, chopped the garlic, and started them sauteeing with a bit of salt. I cut up half the cauliflower, the broccoli and the pepper, and added them with the mushrooms and a bit of water; put the lid on and steamed them until tender-crisp.
The sauce was made out of half a cup of beef bouillon, a good sloosh of teriyaki sauce, and a tablespoonful of cornstarch, stirred together and added as soon as the vegetables were done--cooked just until thick and clear. Oh, and I also threw in some cashews, because we had a can on the counter and I thought it needed some dressing up.
We also had what was left of a bag of chow mein noodles (you know, the kind you can't stop eating while you're waiting for your Chinese food). As Harold on Red Green says--la la la? (26-second video clip of Harold) I spread the noodles on a platter and topped them with the vegetable mixture. It was very good with the sausage and a bit of reheated brown rice on the side.
And that's how to make beefless, green beanless, hoisinless beef-green bean-hoisin sauce stir fry.