Description
We could eat stir fry all day – every day, and this crazy delicious Vegan Spicy Honey Garlic Stir Fry is so flavorful with a perfect combo of sweet, spicy, and savory. You can’t go wrong with amazing stir fry goodness. It’s unbelievably easy to whip up, bursting with nutritious veggies and protein, and drenched in an irresistible sauce. Total weeknight meal paradise that is sure to become a new to-go. This veggie stir fry features two fantastic variations that are totally adaptable to fit your personal taste. Get ready to dive into this week’s awesome Whip It Up Wednesday recipe.
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.
Ingredients
Sauce Ingredients:
- ¼ cup organic maple syrup
- ¼ cup reduced sodium tamari *
- 1 Tablespoon chili garlic sauce (or sriracha sauce) *
- 1 Tablespoon tahini
- 1 Tablespoon lime juice
- 1 Tablespoon minced garlic
- 1 teaspoon minced ginger
- ½ teaspoon cornstarch (or thickener of choice)
Option One Ingredients:
- 1 ½ to 2 cups soy curls *
- 1 – 10 oz. to 12 oz. package frozen Chinese vegetables (about 2 ½ to 3 cups)
Option Two Ingredients:
- 1 – 15 oz. can chickpeas, drained and rinsed
- 1 small zucchini, zoodles or cut up
- 2 small carrots, cut into thin strips
- 2 cups baby spinach
Optional Ingredients:
- Sliced green onions
- Chili garlic sauce (or sriracha sauce)
- Sprinkle of toasted sesame seeds
- Brown Rice (rice of choice)
Instructions
Option One Instructions
- Rehydrate the soy curls per package directions.
- Add all the Sauce Ingredients into a bowl, whisk, and set aside.
- In a large ceramic/enamel-lined Dutch oven, skillet or similar stock pot, add the frozen veggies, sauté over medium heat until they are thawed, approximately 4 minutes, then add the rehydrated soy curls and sauce. Sauté over medium heat, stirring to ensure that all the soy curls and veggies are coated with the sauce and that the sauce has thickened.
- Serve with rice and a sprinkling of toasted sesame seeds, sliced green onions.
Option Two Instructions
- Add all the Sauce Ingredients into a bowl, whisk, and set aside.
- In a large ceramic/enamel-lined Dutch oven, skillet or similar stock pot, add the carrot strips, zucchini zoodles, and chickpeas, gently sauté over medium heat for approximately 4 minutes, then add the sauce.
- Sauté over medium heat, stirring to ensure that all the chickpeas and veggies are coated with the sauce, then add the baby spinach. Sauté for one minute until the spinach slightly wilted and that the sauce has thickened.
- Serve with rice and a sprinkling of toasted sesame seeds, sliced green onions.
Notes
*Soy Curls: We found it challenging to find soy curls in our local grocery stores. We ended up buying them from Amazon. We purchased Butler Soy Curls 100% natural, no additives or preservatives, non-GMO, grown without chemical pesticides. However, if you want to make this dish without soy curls, you can add 2 cans of your favorite beans (like chickpeas), baked tofu, tempeh, or use extra veggies.
*Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
*Chili Garlic Sauce: We used Huy Fong Foods Chili Garlic Sauce. This brand does have a small amount of sugar. However, this brand is generally accepted by the WFPB community. You can make your own by placing 4 spicy chili peppers, seeded (use gloves) into a food processor along with 1 heaping Tablespoon of minced garlic (about 4 to 5 cloves), 1 ½ teaspoons of maple syrup, 2 Tablespoons of white vinegar, ½ teaspoon cayenne pepper, 1 Tablespoon water, and a pinch of sea salt. Blend until smooth, do not puree, you want some texture. Place in a small pan and simmer over medium heat for 8 to 10 minutes. Refrigerate in a tightly sealed jar. We used 4 Fresno peppers. If you use hotter peppers, cut back on the cayenne pepper. Note: If you do not like any heat, you can leave the Chili Garlic Sauce out of the recipe. The flavor will be still be great, but the Chili Garlic Sauce really punches the flavor up.
*Makes: 2 to 3 servings
*Storage: Refrigerate, use within 4 days.
*Nutrition Facts – Option 1: Calories 227, Fat 5.8g, Carbs 35.2g, Protein 11.6g