Vegan Spicy Garlic Ginger Stir-Fry Recipe
Ingredients:
2 cups broccoli florets
1 cup snap peas
1 cup carrots, julienned
1 bell pepper (any color), thinly sliced
1 cup mushrooms, sliced
3 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon maple syrup or agave nectar
1 tablespoon sriracha sauce (adjust to taste)
2 tablespoons vegetable oil
3 cloves garlic, minced
1 tablespoon ginger, grated
Red pepper flakes (optional, for extra heat)
Green onions and sesame seeds for garnish
Cooked brown rice or noodles for serving
Instructions:
Prepare the Sauce:
In a small bowl, whisk together soy sauce, sesame oil, maple syrup, sriracha sauce, and set aside.
Stir-Fry the Vegetables:
Heat vegetable oil in a wok or large skillet over medium-high heat.
Add minced garlic and grated ginger, stir-fry for about 30 seconds until aromatic.
Add broccoli, snap peas, carrots, bell pepper, and mushrooms. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
Add the Sauce:
Pour the prepared sauce over the vegetables. Toss to coat evenly.
If you like it spicier, add red pepper flakes according to your preference.
Finish and Serve:
Continue to stir-fry for an additional 2-3 minutes until the sauce thickens slightly.
Garnish with sliced green onions and sesame seeds.
Serve over cooked brown rice or noodles.
Non-Vegan Alternative:
For a non-vegan alternative, 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.
