Saturday, May 7, 2011

Stir Fried Vegemeat

This stir-fry cooks quickly, so have everything chopped and ready before you begin cooking. Serve over steamed rice.

1 can veg-tapa, slice in strips (can get it at a Filipino market)
1 pound red potatoes, diced
1 cup frozen carrots and peas
2 cloves garlic, minced
1 tablespoon mushroom seasoning
1 teaspoon soy sauce
1/4 cup white wine
1/2 cup hot water
2 teaspoons olive oil

1. Heat oil in a pan over medium high heat, cook garlic until pale brown.
2. Add the potatoes, veg-tapa, and hot water; cover; cook for about 5 minutes. Stirring occasionally.

3. Add frozen carrots and peas, white wine, soy sauce, salt and seasoning. Cook until the liquid is reduced to half. Serve. 

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