susanscooking.com

I love the flavors of Chinese dishes, but have pretty much given up on ever getting a low fat, lower sodium, vegan version at a restaurant.  Of course, the main problem is all the frying.  But water sauteeing veggies just doesn't add enough flavor.  What to do?  I've been working on an alternative by baking the veggies (and tofu cubes sometimes) individually ahead of time, then adding them into a sauce just before serving. 

I baked zucchini, eggplant, white onion chunks, and firm tofu cubes (that had been previously marinated) on separate trays at 425 F. until they were lightly browned, then set aside.  I left the veggies in large enough chunks that they wouldn't overcook quickly and get too soft.



I created a sauce by taking about 1/4 cup low sodium soy sauce, adding 2 cups homemade no salt veggie broth, with minced fresh garlic, minced fresh cilantro leaves, 2 tsp grated fresh ginger, 1/4 tsp sesame oil, 4 small dried red Thai chilies, 2 TBSP rice wine vinegar (unseasoned), 2 tsp grated orange zest, 4 or 5 baby carrots minced, and 1 to 2 TSP agave nectar.  I simmered the sauce to blend and cook the garlic briefly, then brought it to a low boil, and added a slurry of arrowroot and water to thicken.



I then added the veggies to the sauce and cooked them briefly to heat.

Served with steamed brown rice, garnished with chopped green onions, I definitely liked it!




I think it needs more oomph, but it certainly is in the right direction and was awfully tasty while being virtually fat free and vegan.