Vegan Stir Fry

Meal Type: main

Servings: 6

Prep Time: 10m

Cook Time: 30m

Calories: 275

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Ingredients

Vegetables (Grouped in stages of cooking)

  • 3 cloves garlic minced
  • 1 large white onion sliced thin
  • 16 ounces sliced mushrooms
  • 1 head broccoli cut into bite-sized florets
  • ½ head cauliflower cut into bite-sized florets
  • 1 red bell pepper sliced thin
  • 2 heads bok choy
  • 2 carrots cut into coins
  • 1 zucchini cut into coins
  • 1 inch fresh ginger grated
  • Black sesame seeds optional garnish

Stir Fry Sauce (Makes 1 ½ cup; I only used ¼ -½ cup)

  • ½ cup Tamari or soy sauce
  • ¼ cup water
  • ½ cup fresh pineapple
  • 2 cloves garlic minced
  • 2 Tablespoons rice vinegar
  • 1 Tablespoon arrowroot powder

Instructions

Stir Fry Sauce

  • Combine all the ingredients in a high-speed blender.
  • Transfer the contents of the blender to a small saucepan.
  • Heat on low heat, stirring occasionally.
  • The sauce will thicken as it heats through.
  • Although this recipe makes 1 ½ cups of sauce, I only used ¼-1/2 cups for the stir fry and reserved the sauce for another recipe.
  • Do not add the stir-fry sauce until you are done cooking the vegetables.

Prepare Vegetables into Groups for Different Stages of Cooking

  • Saute garlic, fresh ground ginger, mushrooms, and onions together over medium-high heat in a wok until onions are translucent and mushrooms are browned.
  • Then, add carrots, broccoli, and cauliflower and cook for 10 minutes, moving these vegetables to the wok's bottom, stirring occasionally.
  • Next, add the red bell peppers, zucchini, and bok choy last, cooking for an additional 5 minutes, stirring in the last group of vegetables.
  • Last, add a small amount of sauce, tossing it lightly into the cooked vegetables.