Vegan Stir Fry
This is an easy vegan stir fry recipe that is easy and quick to follow. There is some prep work involved (which I usually hate) but this wasn't too bad. So, pick your veggies! I chose broccoli, red pepper, carrot, and a mushroom. The recipe called for 4 cups of veggies.
We wanted to have our stir fry with rice, so before starting any of this, I started rice in the rice cooker. So, if you too want rice, I recomend you get that going before starting your stir fry!
We then made the basic stir-fry sauce
3 cloves garlic
3 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp brown sugar
1/2 cup vegetable stock
1.5 tbsp corn starch
Mix the stir fry sauce in a bowl so that it is ready to go!
In a pan (preferably a wok but we used a cast iron as we don't have a wok), put two tablespoons olive oil, let it heat up. Once the pan is heated, add your veggies. I added a little extra vegetable stock to this to help them get a little tender.
Then add your stir fry sauce! Ideally, you can move the veggies over and add the sauce in the centre to let it heat up and mix. We weren't able to do that, but it wasn't a big deal. Let simmer for 10-15 minutes or until veggies and stir fry sauce are to your liking!
For the guidelines I used visit the blog post here