Easy Vegan Stir Fry
This stir fry is easy to whip up, you can customize it with what you have in your refridgerator and the whole family will love it.
- 2 cups rice cooked
- 2 tbs seasme oil
- 2 cups broccoli
- 1½ cups chopped carrots
- ½ cup chopped onion
- 2 chopped garlic cloves
- 2 red bell peppers sliced and seeds discarded
- 2 cups sugar snap peas
- 1 8 oz package of mushrooms
- ⅓ cup teriyaki sauce I used "soyaki" from trader joes. Amino acids, coconut aminos and regular teriyaki will work great!
- ** If you are using fozen veggies then pick a varity of 2-3 bags. cook according to package in the wok
Cook rice according to package. Next, add sesame oil to a skillet or wok. Heat on medium. add chopped veggies in order of the list above. Broccoli should be on the bottom, followed by carrots and so on. The veggies that take longer to cook need to be on the bottom of the wok/skillet. once you have all the veggies layered in, let them simmer for 3 to 4 minutes
Be carful not to overcook your veggies, they will be soggy. cook on medium heat for about 12 minutes and slowly add in teriyaki or homemade sauce. Toss veggies well and serve over basmati rice or any rice of your choice.
** If using frozen veggies, cook according to the package and add to wok/ skillet with the oil. Cook just enough to heat up and pour sauce over.
Serving: 1.5cup | Calories: 210kcal | Carbohydrates: 36g | Protein: 5.25g | Fat: 3.72g | Cholesterol: 10.5mg | Sodium: 296mg | Potassium: 396.75mg | Fiber: 4g | Sugar: 15.5g | Vitamin A: 154IU | Vitamin C: 209.25mg | Calcium: 31.5mg | Iron: 8mg