Meatless Monday Vegetarian Stir Fry

In this household I try to have at least one non meat dinner entrée each week.  I chose Mondays to be Meatless.  We don't adhere to Meatless Monday for breakfast and lunch but I do try to adhere to it for dinners. 

Tonight I am making a Vegetarian Stir Fry.  When I make meatless stir fry I try to include mushrooms and/or eggplant because I consider these to be "meaty" vegetables.

I love having Stir Fry because it is so fast and easy.  I prep all the vegetables ahead of time and then when we get hungry I start the Stir Fry and dinner is on the table in 15 minutes.  Unless you are making rice and then the rice takes about 35-45 minutes.

 

I gather all my ingredients.

These will vary according to what I have in my refrigerator.

 

 

I always start with onion.

Today I had half of a red onion in my fridge.

You can use any onion you have, including scallions.

 

 

And garlic, minced.

These get stir fried first in 1 T. oil.

Today I am using Dark Sesame Oil.

As soon as the onion and garlic is fragrant I add another T of oil and....

 

 

Eggplant

 

 

Zucchini

 

 

Mushrooms

 

 

And the white part of the Bok Choy.

I also add 1/4 t. crushed red pepper at this time.

Continue to Stir Fry these vegetables until crisp-tender.

 

 

Add the Bok Choy Greens and the

 

 

Trimmed Snow Peas at the very end along with 1/4 c. Soy Sauce.

These last vegetables cook very quickly.

 

 

 

 

 

 

Eggplant and Zucchini Stir Fry

 

2 T. Dark Sesame Oil, divided

1/2 of a large onion, sliced

3 cloves garlic, minced

1 med Eggplant or 2 Chinese Eggplants, cut into chunks or rounds

2 zucchini, cut into half moons

8 oz. mushrooms, halved or quartered if large.

1 head Bok Choy, whites and greens separated and sliced.

1 pkg. Snow Peas, trimmed

1/4 c. Soy Sauce

 

Heat 1 T. of the oil in a wok over medium high heat.  Add the onion and garlic and cook until fragrant but not brown.   Add the second T of oil to the pan.  Add the Eggplant, Zucchini, Mushrooms, the white parts of the Bok Choy and the crushed red pepper flakes.  Stir and Cook until crisp-tender.  Add the greens and the snow peas along with 1/4 c. soy sauce. Cook until greens start to wilt and are warmed through.  Print Recipe