Description
This Thai Stir Fry recipe is healthy and delicious, packed with yummy vegetables and flavored deliciously with red curry paste. It is super tasty, making it the perfect Whole Food Plant Based dinner. No sugar, no oil, WFPB compliant ingredients, and gluten free!
Ingredients
Scale
- 3 broccoli heads, cut into small florets
- 1 small cauliflower head, cut into small florets
- 2 carrots, cut into thin coins
- 1 red bell pepper, cut into thin strips
- 1 orange bell pepper, but into thin strips
- 1 large red onion, cut into thin strips
- ½ red cabbage, cut into thin strips
Sauce Ingredients
- 9 Tablespoons San J Tamari sauce (Gluten Free, reduced sodium)
- 3 Tablespoons pure maple syrup
- 2 Tablespoons Thai Kitchen red curry paste (+/- to taste)
- 6 Tablespoons water
- 1 Tablespoon onion powder
- 1 Tablespoon garlic powder
- ¼ teaspoon cayenne pepper (+/- to taste)
Toppings
- Green onions, chopped
Instructions
- Combine sauce ingredients in a bowl, stir well. Set aside.
- Heat a large ceramic-lined Dutch oven or large pot over medium-high heat. When the pot is hot, add the carrots and cauliflower and ¼ of the sauce. Cover and sauté for 4 minutes.
- Add the broccoli, peppers, and ¼ of the sauce, sauté covered for 3 minutes.
- Add the red onions, cabbage, and the remaining sauce. Continue sautéing for 3 to 5 minutes depending on how tender you like your vegetables.
- Remove from heat, serve over rice of your choice and generously top with chopped green onions.
Notes
*Thai Sauce: This recipe makes extra sauce so you can drizzle the sauce over rice.