“With wok cooking, you chop things up into little pieces for maximum surface area, so they can cook in minutes, if not seconds. Sauteing is energy efficient; baking is not.” – Jennifer Lee
Starting with a whole new concept in our environment like a “little city man”, we started being vegetarian, then vegans.
We started slowly adding to our conferences Vegan and healthy menus, which were included in our lunch breaks, coffee breaks, then before the pandemic, we went further bringing a 100% vegan menu at our conference in Prague, where the Hotel and their staff was very kind and open to help us, with our requests. Animal lovers, and having our own rescued animals, we think that going vegan and cooking vegan food at home, or to our friends, is the best opportunity for us to help animals and our environment.
We took part in several classes to bring more skills to our lives, even vegan cooking classes in Budapest, but from our own experience, we mostly give a push to our senses and take the flow of creating something vegan from what we have in the house, or what our senses bringing us in the now.
Stir fry the vegetables with sesame oil for about 10-1 minutes, in an Iron Wok, then add tofu cubes and in parallel prepare the rice noodles.
Once the rice noodles are cooked, add them to the wok and mix them with the vegetables and tofu.
Ingredients:
- 1 spoon of sesame oil
- Asian thin rice noodles
- bamboo slices
- shiitake mushrooms
- green beans
- Tofu(unsalted)
- mung beans
- leek
- onion
- baby corn
- carrots
- parsnip
- broccoli
- vegan soy sauce
Just go with the flow!
