Big, Easy Stirfry

Sean and I went camping in Banff last week and just for fun, we went into the Château Lake Louise to window shop and gawk at things. We looked at the menu for the hotel restaurant and found that there were two vegetarian options, including Garlic-Ginger Hoisin Stir-Fry for $25. “What?!” I said. Stir-fry is one of the easiest vegan meals to make. When we got home, I made my own Garlic-Ginger Hoisin Stir-Fry, but I couldn’t convince Sean to pay me $25 per serving. This makes a lot, so that you can enjoy it all week. And if you have richer, more gullible friends, you could make up to $150.

Garlic-Ginger Hoisin Stir-Fry
Makes about 6 servings

1½ cups brown rice, uncooked
1 Tbsp. sesame oil
1 Tbsp. olive oil
¼ cup fresh ginger, grated
8 cloves garlic, minced
1 lb. tofu, cut into small cubes
4 cups mixed vegetables (I used 1 cup each broccoli, carrots, snow peas and red bell pepper)
¼ cup water
8 oz. can sliced water chestnuts, drained
6 oz. can cut baby corn, drained
⅓ cup soy sauce
2 Tbsp. hoisin sauce
½ tsp. Sriracha, or other hot sauce
2 Tbsp. sesame seeds

1. In a pot or steamer or whatever you use to cook rice, cook the rice according to package directions or in your normal way.
2. In a large non-stick pan or wok, heat the oils over medium high heat. Add the ginger and garlic and heat until fragrant.
3. Add the tofu, and heat for about 10 minutes or until a crispy crust forms on the outside, flipping a few times.
4. Add the vegetables and ¼ cup water. Cover the pan and steam the vegetables until bright.
5. Add the baby corn and water chestnuts.
6. In a small bowl, whisk together the soy sauce, hoisin sauce and Sriracha. Pour it onto the stir fry and stir until well mixed. Cook for about 10 more minutes, or until sauce is absorbed.
7. Garnish with sesame seeds and serve.