Description
Incredibly easy and fast to make, this Asian Veggie Stir Fry is bursting with flavor and tastes delicious. The flavors are bright and colorful. It is loaded with tons of veggies and the best part is it is ready in 20 minutes or less. This recipe boasts no oil and is healthy and so good for you making it an ultimate Whole Food Plant Based “dinner in minutes” recipe! Vegan, no oil, no refined sugar, no highly processed ingredients, and gluten free.
Ingredients
Scale
- 5 garlic cloves, finely minced (1 heaping Tablespoon)
- ½ red onion, sliced in thin strips
- 1 – 8 oz. package of mini sweet peppers, cut into thin rings (seeded)
- 2 carrots, peeled, cut into thin slivers
- 1 celery stalk, diced
- 3 broccoli heads, cut into small bitesize pieces
- 1 – 8 oz. can water chestnuts, drained
- ½ cup Teriyaki sauce (Gluten Free, we used Coconut Secret Coconut Aminos)
- 2 Tablespoons Tamari (Gluten Free, we used San J Low Sodium)
- 2 teaspoons corn starch (Gluten Free, or brand of choice)
- 2 Tablespoons sesame seeds
Topping (optional)
- Sesame seeds
- Sliced green onions
- Sriracha sauce
Instructions
- This recipe comes together fast. It is important to have all your ingredients prepped and ready to go.
- Prep all veggies and set aside.
- In a small bowl, mix ½ cup Teriyaki sauce, 2 Tablespoons Tamari and whisk in 2 teaspoons cornstarch until all the lumps are dissolved. Set aside.
- Place a large skillet on the stovetop and place ¼ cup of water in it. Turn the temperature to high, once the water boils, add the carrots and broccoli, put the lid on the skillet and cook on high for 2 minutes.
- After 2 minutes, add all the remaining veggies including Teriyaki, Tamari, cornstarch mixture, stir until the mixture has thickened, about 3 minutes.
- Remove from heat and add the sesame seeds, and allow to sit for 2 minutes.
- Serve over your favorite rice.
- Top individual servings with sesame seeds, sliced green onions and Sriracha sauce.