The Inn Season's Szechuan Stir Fry

(WJBK) - Recipe by Chef George Vutetakis, author of Vegetarian Traditions: Favorite Recipes From My Years At The Legendary Inn Season Café and chef-blogger at www.thevegetarianguy.com .

Serves 6

Szechuan Peanut Sauce
1/2 teaspoon virgin coconut oil
1 teaspoon garlic, minced

1 teaspoon ginger root, minced

1/4 teaspoon crushed red pepper

1/4 cup tamari sauce, wheat free
1 cup water

1/2 cup peanut butter, smooth, no salt

Heat oil in a saucepan on medium-high heat. Add garlic, ginger and crushed red pepper. Cook for 30 seconds. Add tamari and water, simmer for five minutes. Add the peanut butter and turn down the heat to very low, whisking until the peanut butter is homogeneous. Keep warm.

Sauteed Tofu
Makes 2 cups
1 teaspoon virgin coconut oil
8 ounces medium to firm tofu, sliced into 1/2 inch cubes
2 tablespoons tamari, wheat free

Place oil and tofu in a non-stick sauté pan on medium-high heat. Allow the tofu to slightly brown on one side, then turn and add the tamari. Turn down the heat to medium-low and, turning frequently, cook until the moisture is absorbed and the tofu has a golden brown color.

Brown Basmati Rice
Makes 3 cups
2 1/4 cups water
1 teaspoon sea salt
2 teaspoons virgin coconut oil
1 fresh bay leaf
1 cup brown basmati rice, rinsed

In a saucepan bring water to a boil, add salt, oil, bay leaf and rice. Bring back to a boil, turn down to a low simmer and cover. Cook for 45 minutes, or until water is absorbed. Turn off and let steam with cover on for another 10 minutes.

Vegetable Stir Fry
1 teaspoon virgin coconut oil
1 cup yellow onions, sliced thin

1/2 cup celery, sliced into 1/4 inch thick diagonal cuts

1/2 cup carrots, peeled and sliced into 1/4 inch thick diagonal cuts
1/2 cup purple cabbage, sliced into 1/2 inch by 1 1/2 inch slices
1/2 cup Chinese napa cabbage, sliced into 1/2 by 1 1/2 inch slices (bok choy may be substituted)
1 1/2 cups broccoli florets, sliced into 1/4 inch thick slices
1 cup cauliflower florets, sliced into 1/4 inch thick slices
1 cup pea pods, trimmed
1 tablespoon tamari, wheat free
1 1/2 cups Sautéed Tofu cubes
2 cups cooked Brown Basmati Rice

Heat a well seasoned steel wok on high heat. Add oil and vegetables, stir until the vegetable edges start to brown. Add tamari. Keep stirring until carrots are cooked but still crunchy. Turn down heat to low, add tofu and rice.

To Serve
Set up individually using a large soup bowl or pasta plate. Place 2 cups stir-fry on plate and top with 1/3 cup Szechuan peanut sauce. Serve immediately.

Notes:
- Make the peanut sauce, tofu and rice prior to cooking the vegetables; that way the dish can be served at the vegetables' perfect point of texture and flavor
- Cut the vegetables exactly as directed to insure they all cook at the same rate
- Use high heat, but do not overcook
- As a variation,
use short grain brown rice or try substituting udon or soba noodles for brown rice