Vegan Classic Vegetable Stir-Fry Recipe
Ingredients:
2 cups broccoli florets
1 cup carrots, julienned
1 cup bell peppers (mixed colors), sliced
1 cup snow peas
1 cup mushrooms, sliced
3 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons vegetable oil
2 cloves garlic, minced
1 tablespoon ginger, grated
1 tablespoon rice vinegar
1 tablespoon maple syrup or agave nectar
1 tablespoon cornstarch (optional, for extra thickness)
Sesame seeds and green onions for garnish
Cooked brown rice or quinoa for serving
Instructions:
Prepare the Sauce:
In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and maple syrup. Set aside.
Stir-Fry the Vegetables:
Heat vegetable oil in a large wok or skillet over medium-high heat.
Add minced garlic and grated ginger, stir-fry for 30 seconds until fragrant.
Add broccoli, carrots, bell peppers, snow peas, and mushrooms. Stir-fry for about 5-7 minutes until the vegetables are slightly tender but still crisp.
Add the Sauce:
Pour the prepared sauce over the vegetables. Toss to coat evenly.
If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the stir-fry. Stir until the sauce thickens.
Finish and Serve:
Continue to stir-fry for an additional 2-3 minutes until the vegetables are fully coated and cooked to your liking.
Remove from heat and sprinkle sesame seeds and sliced green onions on top.
Serve over cooked brown rice or quinoa.
Non-Vegan Alternative:
For a non-vegan alternative, you can add your choice of protein such as sliced chicken breast, shrimp, or beef. Marinate the protein in a mixture of soy sauce, garlic, and ginger before stir-frying. Cook the protein in the pan before adding the vegetables and continue with the rest of the instructions.
