Stir Fry
This vibrant and nutritious stir fry is packed with colorful vegetables and whole grains, making it a perfect, wholesome lunch option.
Looking for a quick and healthy meal?
This whole-food plant-based stir fry is perfect for any vegan enthusiast.
Full of fresh vegetables and delicious flavors, this recipe is not only easy to make but also incredibly satisfying.
Discover more vegan recipes at vegancooking.recipes.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Feel free to swap out vegetables based on your preference or seasonality. For a protein boost, consider adding tofu or tempeh.
Tips & Notes
- •Prep your vegetables ahead of time for a quicker cooking process.
- •Adjust the soy sauce amount to suit your taste preferences.
Recipe Variations
- •Add cubed tofu for extra protein.
- •Use a variety of colorful vegetables like zucchini, asparagus, or mushrooms.
Storage & Freezing
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
Frequently Asked Questions
Can I use different grains?
Yes, quinoa or farro can be used instead of brown rice for a different texture and flavor.
Is this recipe gluten-free?
To make it gluten-free, substitute soy sauce with tamari.
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This vibrant and nutritious stir fry is packed with colorful vegetables and whole grains, making it a perfect, wholesome lunch option.
Ingredients
Instructions
- 1
In a medium pot, combine the rinsed brown rice and water. Bring to a boil, then reduce heat to low, cover, and let simmer for 45 minutes, or until the rice is tender and water is absorbed.
- 2
While the rice is cooking, prepare the vegetables. Wash and chop the broccoli, bell pepper, carrot, and snow peas. Mince the garlic and grate the ginger.
- 3
In a large skillet or wok, heat the sesame oil over medium-high heat. Add the minced garlic and grated ginger, sauté for 1-2 minutes until fragrant.
- 4
Add the broccoli, bell pepper, carrot, and snow peas to the skillet. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
- 5
If using cornstarch, mix it with 2 tablespoons of water in a small bowl to create a slurry. Pour the soy sauce and cornstarch mixture over the vegetables, stirring well to combine.
- 6
Continue to cook for another 2-3 minutes until the sauce has thickened slightly. Remove from heat.
- 7
Serve the stir fry over a bed of brown rice, garnishing with chopped green onions and sesame seeds if desired.
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