Vegan Stir Fry
Meal Type: main
Servings: 6
Prep Time: 10m
Cook Time: 30m
Calories: 275
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.