Have I shared too many vegan stir-fry recipes? I think not. This is another easy one that is great when you have a big batch of vegetables to use and don’t want to work too hard. You can add some cubed tofu if you want, but it’s a veggie-only recipe to start with.
- 1 tbs vegetable oil
- 4 cups mixed vegetables, sliced and chopped
- 1/2 cup white onion, diced
- 1/4 cup soy sauce
- 2 tbs brown sugar
- 1 tsp ground ginger
- 1/2 tsp garlic powder
- 1 tbs cornstarch
- 1/2 cup water
For the vegetables, you can really go with whatever you have on hand to make up the 4 cups. Cauliflower, broccoli, sweet pepper, snow peas, carrot, celery, baby corn, mushrooms, even a few chickpeas. Go nuts.
Heat up the oil in a large skillet or wok, and stir-fry all the vegetables and onion until things start to get tender. Should only take a few minutes, depending on how crisp you like your veggies. While they are cooking, mix the remaining ingredients in a small bowl and then add that to the wok when the veggies are nearly done. Stir everything through, and keep cooking until the sauce is hot and started to thicken up.
Serve up over rice or gluten-free noodles. Rice noodles cook up super fast but if you are making rice, you will want to start that cooking before you start the stir-fry. You should have enough to serve about 4 people with this recipe.