Veggie Stir Fry
Updated: Mar 1
Let's make some stir fry! This vegan veggie stir fry is so delectable and easy to make your own.
First we start with ingredients. We used some of our favorite veggies and pretty traditional spices (listed in the pictures below), but you can totally add whatever your favorite veggies are. Other great veggies to add would be spinach, chilies for spice, onions, and zucchini. Firm or extra-firm tofu would also be a delicious addition, or for a less vegan version you could had some cage free chicken (for the less vegan people in your life). All around this is a recipe that is easy to make your own.
For the cooking process, we suggest a large, deep pan. A wok is ideal, but just as long as you have enough room to cook ALL those veggies!
Veggie Stir Fry
2 bunches of broccoli, chopped
2 red bell peppers
1/2 cup sliced mushrooms
1 cup shredded carrots
1 cup sugar snap peas
1/2 cup cilantro, chopped
1 can (8oz) water chestnuts, drained
1 can (15oz) whole baby corn
1 tbsp peanut oil (for the pan)
1/2 cup coconut milk
2 tbsp soy sauce
1 tbsp hoisin sauce
1 tbsp chopped garlic
2 tsp chinese five spice
1 tsp salt
1. Place your large pan over medium high heat. Put in the peanut oil and chopped broccoli. Cook for 3-4 minutes, stirring every minute to avoid burning.
2. Put the red bell peppers, carrots, corn, sugar snap peas, water chestnuts, and mushrooms into the pan with the broccoli. Mix all ingredients together in the pan and cook for 5-8 minutes depending on how tender you want your veggies (less time means crunchier veggies and more time means more tender veggies). Remember to stir every few minutes.
3. While all the vegetables are cooking, in a separate bowl whisk together the coconut milk, soy sauce, hoisin sauce, garlic, chinese five spice, and salt. Put mixture in with the veggies and cook for an additional 3-5 minutes on high heat. Do not stir so the sauce can reduce.
4. Serve over rice and drizzle some soy sauce one top and you can sprinkle with optional sesame seeds.