Tag Archives: teriyaki

Veggie Shock and Awe Stuns the Carnisaur

Full disclosure: in desperate times when John’s been on anti-vegetable benders and scurvy was imminent, I’ve resorted to subversive tactics such as hiding greens in his meals and snacks. Like a veggie mercenary, I’ve slipped spinach in a smoothy and told him that it was a shamrock shake. That’s great for a handful or two of veggies but I needed to get him to eat lots more vegetables, lest he start to look like a pirate. I knew I needed a bold new strategy, but what? Then it hit me like a scud missile: make the greens hide in plain sight!

This brave (and some might say suicidal) strategy is what I like to call The Veggie Shock and Awe. The premise is simple: confuse the carnivore’s senses with a riot of colors, textures and scents to utterly overwhelm him. If the whole damned thing is composed of vegetables, maybe he won’t notice them! And just in case he examines it more closely, I’ll toss in a ton of fresh yakisoba noodles and some fake chicken chunks to distract him.

This concoction is so simple and quick-to-make and it’s mouth-wateringly delicious! The spicy teriyaki sauce makes it irresistibly flavorful and zesty, the noodles make it filling, and the veggies make it incredibly healthy and filled with interesting flavors in every bite – from the subtle sweetness of sugar snap peas to the earthy richness of shitake mushrooms.

When the moment came to pull the trigger and serve the Veggie Shock and Awe to John, I held my breath, took cover in the kitchen and prayed that I wouldn’t hear him cry out in protest. But guess what I heard? “Mmm, good noodles! I like this one.” It worked! Mission accomplished.

Veggie Shock and Awe

From fridge to table: 15-25 minutes (depending on how fast you can chop)

Serves: 3-4 (depending on your appetites)

Ingredients:

1 tbsp oil for stir-frying (such as grapeseed oil)

1 red bell pepper, seeded and sliced into 2-3″ strips

1 jalapeno pepper, seeded and chopped (optional – only if you like some heat!)

2 small zucchinis, sliced lengthwise then chopped into 1/2″ thick half-moons

2 baby bok choy, chopped into 2″ strips

4 cloves garlic, chopped

1 cup asparagus, woody stems removed, cut into 2″ pieces

7 shitake mushrooms, stemmed and sliced

1 cup sugar snap peas, sliced

1 cup fake chicken chunks (a really great tasting one with a realistic texture is Vegetarian Plus’ Ginger Chicken – my carnivore gives this one a big thumbs up. It’s available at Whole Foods in the frozen food section)

1/2 cup fresh basil, sliced

2 packages of fresh yakisoba noodles (fresh ramen and udon noodles work well, too)

1/3 cup thick teriyaki sauce, such as Kikoman Spicy Miso Teriyaki

(If you’re feeling ambitious and want to make your own teriyaki, just blend these together for a quick and tasty sauce: 1/8 cup veggie broth; 1/8 cup dry sherry; 2 tbsp hoisen sauce; 1 tbsp sesame oil; 1 tbsp brown sugar; 3 tsp cornstarch; 2 tsp Thai chili sauce)

Boil water in a medium pot and keep it boiling on the side. Meanwhile, heat a large wok over high heat and drizzle in the oil. (Resist the urge to throw in all the veggies at once since that will make them soft and icky – instead follow the sequential additions listed here to insure that each veggie will be cooked to perfection.) When the wok is hot, carefully slide the red pepper down the side (sliding it in helps ease splattering) and stir. When it starts to turn orange, slide in the zucchini and jalapeno (if using). Stir for 1 minute, then slide in bok choy and garlic. Stir for 1 minute. Slide in the asparagus, mushrooms and sugar snap peas. Stir for 1 minute. Then add the faux chicken and basil. Cook for 1 minute.

Meanwhile, toss the noodles in the boiling water and turn off the heat. Stir for 30 seconds then drain well. Toss the noodles in with the veggies. Add the teriyaki sauce and toss thoroughly. Serve hot and enjoy!

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Superhero Stir Fry Side Dish: Kale and Chard in a Spicy Teriyaki Disguise

Does anyone remember The Superfriends? It’s a vintage cartoon that features a dream-team alliance of seriously bitchin’ superheros. A couple nights ago I had a dream about The Superfriends, which went something like this: “Wonder Twin Powers, Activate! Form of: the healthiest, most cruciferous vegetable on the planet to protect against cancer and fight cholesterol!” (And then POOF!, he turns into kale). Then the female side of the daring duo says: “Shape of: a super-vegetable that contains 13 different kinds of antioxidants and betalain to fight aging, heart disease and inflammation!” (And then BANG!, she turns into Swiss chard).

(Yeah, that was a weird dream! But not as strange as the one in which my body was made of nougat – now that was seriously bizarre. Perhaps I should lay off the margaritas before bed).

Anyway, I woke up inspired to make a side dish with these fabulous superhero vegetables. But as spicy-sweet, nutty and flavorful as these thick-leafed veggies taste to me, I know they will intimidate my veg-shy carnisaurus. I mean, c’mon, the guy grew up eating something called “Scrapple,” a pressed-together mess of pig scraps. (Ew!)  Its tag line could be “From the Rooter to the Tooter!”  Let’s face it, kale and Swiss chard are pretty advanced veggies that can terrify people (like my husband) who don’t frequent the farmer’s market. So I decided to disguise these Superhero Veggies in a flavorful cape of spicy miso teriyaki. And guess what, John flipping LOVED THEM and asked for seconds! I knew he couldn’t resist the savory-sweet, hot teriyaki flavors. Woohoo, score one for Team Veg! Bonus for the cooks: this recipe takes all of 10 minutes to make, from fridge to plate.

Maybe my dream wasn’t so bizarre after all. These awesome SuperVeggies deserve to star in their own show…okay, maybe not as a crime-fighting duo, but perhaps as the stars of your next dinner!

Superhero Stir Fry: Kale and Chard in a Spicy Miso Teriyaki Disguise
Time to prepare: 10 minutes
Servings: makes enough for 4 side dishes
  • 1-2 tbsp oil that can take high heat (like grapeseed or peanut oil)
  • half bunch of kale, leaves torn in two or three parts (your choice of dinosaur kale, red, purple, etc. Get crazy, my friends!) (Lucky for me, my favorite farmer’s market vendor, Happy Boy Farms,  sells pre-mixed bags of kale and chard)
  • half bunch of Swiss chard, leaves torn in two or three parts (your choice of color)
  • 4 cloves garlic, either smashed or chopped
  • up to 1/4 cup of spicy teriyaki sauce (I used Kikoman’s spicy miso teriyaki and it was delish in this dish!)
In a big old wok, heat oil over high heat. Once heated, toss in the kale and chard. It should totally fill your wok to the rim (see photo above), but don’t worry, it cooks down to about 1/4 of the size (see photo below). Stir frequently for about 8 minutes until the leaves wilt and start to brown a bit, then add garlic and stir-fry for about a minute more, stirring constantly. Test the veggies to see if they’re wilted enough to eat – they should be slightly browned and soft. Then turn off the heat and immediately add teriyaki – do a little at a time, mix, taste, and add more as you like.

This makes an excellent side dish, but you can also make it a main dish by tossing in some super-firm tofu about half way through. The sauce cloaks the tofu too, which makes it appealing and edible for carnivores. Enjoy!