7 October 2009

Veggie Barley Stir Fry

Another vegan dish, by accident

Ingredients (serves 1 - 2)

1/2 cup barley

2 cups sliced mushrooms ( I used white)

2 cups sliced cabbage
1/2 small onion, sliced
2 tbsp finely chopped green onions/ scallions

2 medium cloves chopped garlic
1 green chilly (add this to taste)
2 tsp Olive oil
Freshly grounded pepper (essential)
salt to taste
1/ 4 cup roughly chopped Walnuts (optional)
1 tbsp finely chopped cilantro (optional)



  • Cook the barley your favourite way. Ensure that water is drained away completely. If, like me, you are doing this without planning, then fret not. You don't have to soak the barley in water to have it cooked fast. Just take out that pressure cooker mom packed for you when you were ready to set up your own kitchen. For 1/ 2 cup barley, I added 4 equal volumes of water. It was a bit much and I think 3 would have been fine. Let the cooker give you its sweet whistle six times. Allow the pressure to return to normal naturally and viola: cooked barley. If there is excess water, drain it away
  • While all the cooker action was underway I cleaned and chopped the veggies. I also took time out to read the Hindu.
  • When ready for stir fry action, take out your biggest size wok, add oil, let it heat up a little, throw in garlic, chilly and onions. With impressive wrist-work you can try to work the wok to stir things around; I used a wooden spoon.
  • When onions are translucent, add mushrooms. Just as they are about to loose their firmness, toss in the cabbage and green onions. Stir and allow to cook to your desired texture. Add barley, salt and freshly grounded pepper ( I can't emphasize what a big difference this made to the dish). Toss, toss, toss.
  • If you want, garnish with cilantro and walnuts. Chomp, chomp, chomp.

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