{"id":591,"date":"2015-08-20T17:11:00","date_gmt":"2015-08-20T21:11:00","guid":{"rendered":"https:\/\/veganlovlie.wordpress.com\/2015\/08\/20\/lemongrass-vegetable-pasta-stir-fry-with-okra-vegetarian-vegan-recipe"},"modified":"2019-12-11T02:18:51","modified_gmt":"2019-12-11T07:18:51","slug":"lemongrass-vegetable-pasta-stir-fry","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/lemongrass-vegetable-pasta-stir-fry\/","title":{"rendered":"Lemongrass Vegetable Pasta Stir Fry with Okra"},"content":{"rendered":"\n

An easy delicious aromatic pasta stir fry dish<\/strong> with lemongrass, okra and mixed vegetables. Okra is very delicious and non-slimy when prepared in this way.<\/p>\n\n\n\n

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Stir fries are one great way of either using up a lot of vegetables that need consuming fast or just making simple veggies look special. Originally, I believe, stir fries are a selection of vegetables and sometimes with some kind protein tossed together on high heat with some oil, seasonings and sauces.<\/p>\n\n\n\n

Okra is probably not a common vegetable in stir fries but when cooked properly, it makes a tasty combination. If you are not a fan of okra for its stickiness, then make sure to choose very tender ones when buying them. They are by far a lot more delicious both taste-wise and texture-wise.<\/p>\n\n\n\n

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In this pasta stir fry, I recommend leaving the okra a little crunchy. So, while cooking them and to soften them, add a little water and salt but do not overcook them. I’d say around 8 to 10 minutes should be sufficient depending on how tender the okras are.
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We decided to add in our starch into the lot, some corn pasta instead of noodles or rather than serving the stir fry over rice.<\/p>\n\n\n\n

We did not have any fresh mushrooms on hand and we do love mushrooms, so we used some dried shiitake instead. I find shiitake mushrooms to be quite chewy though if hydrated just with cold water. So, I like to simmer them to soften them even more and also the heat rehydrates them faster.<\/p>\n\n\n\n

As you may know already if you have been reading this blog for a while, both Kevin and I are quite sensitive to onion and garlic, so we don’t really use them in our recipes. But feel free to add these in as per your taste as indicated in the recipe.<\/p>\n\n\n\n