I always prep enough veggies to cook a fresh stir fry a few nights in a row for dinner. It’s a super quick tasty meal to throw together once all the prepping is done. The amount of veggies in my recipe isn’t specified, make as much as you want, and you can replace these ones with any other stir fry veggies you prefer, even a bag of frozen veg would work. I’ve also included a few vegetarian protein ideas at the end.
Ingredients:
Baby Bok Choy, chopped
Mushrooms, thickly sliced
Red onion, thinly sliced
Broccoli, bite size florets
Red, yellow, and orange bell peppers, thinly sliced
Dry rice noodle sticks
Non-smoking oil for high heat like coconut oil
Fresh ginger and garlic, crushed
Vegetarian protein of choice (see bottom of recipe)**
Sauce Ingredients: Makes 1 cup of sauce
1/2 cup hot vegetable stock
2 T coconut aminos soy sauce substitute (or soy sauce)
1/3 cup vegan oyster sauce substitute (or fish sauce)
1/2 Tablespoon chili sauce, or to taste
1/2 cup brown sugar
1/2 teaspoon ground white pepper
2 Tablespoons tamarind paste (or 2 Tablespoons apple cider vinegar)
Instructions:
- Make the stir fry sauce first by dissolving the sugar in warm vegetable stock. Add remaining ingredients and mix well. Set aside.
- Prepare your plant protein of choice (see options below).
- Soak the rice noodles for half the cooking time on the instructions on the package, drain while still firm (they will finish cooking in the stir fry) and set aside.
- Prep the veggies and set aside.
- Time to stir fry! This will go fast, so be sure to have everything prepped and on hand. Heat a a couple tablespoons of coconut oil in a wok over high heat. Stir fry the veggies, in the order of what needs the most time cooking, starting with onion, mushrooms and broccoli, and add bok choy and bell pepper once the onion is tender and mushroom is starting to brown. Add ginger and garlic, the half cooked noodles, and about 1/4 cup of the sauce and simmer until noodles are tender, but bell peppers are still a bit crunchy. This will only take about 2-3 minutes.
- Serve with plant protein of choice and an optional garnish of toasted sesame seeds, fresh chopped cilantro, and a squeeze of fresh lime.
Note: Any leftover sauce will keep in the fridge for up to 2 weeks, or can be frozen for future stir fry dinners.
**Optional protein ideas:
- Lentil Patties (~2 hours prep time): Cook 1 cup of dry red lentils in 1 cup of vegetable stock for 10-12 minutes and bake a large sweet potato in 350 degree F oven till fork tender (about 1 hour). Mash the sweet potato flesh (discard skin) and mix with cooked lentils. Add 1/4 cup of chickpea flour to thicken it. Add 1 t of cumin powder, 1 teaspoon of roasted garlic powder, 1 Tablespoon of dried cilantro leaves, and a pinch of dried red pepper flakes and mix in well till smooth. Line a baking sheet with a silicon non-stick mat, drizzle the bottom with olive oil, then press the lentil mixture out flat into a big bar, and drizzle the top with olive oil. Bake in a 375 degree F oven for 40 minutes till lightly browned on both sides. Divide into 8 patties. Cube, and serve as a side with the stir fry.
- Egg (<10 minute prep time): whisk a couple eggs with a Tablespoon of milk (of your choice), and scramble lightly in oil over high heat till just cooked. Top the stir fry with the egg before serving.
- Extra firm tofu (~30 minute prep time): dice a block and marinate about 20 minutes in stir fry sauce. Drain and save the sauce for the stir fry veg. Fry tofu till crispy and brown in 2 T coconut oil, then set aside and cover to keep warm. Top the stir fry with the fried tofu before serving.
- Chickpea “tofu” (~1.5 hour prep time):** Lightly oil an 8×8″ baking dish; set aside. Whisk 1 cup chickpea flour, 1 teaspoon ground turmeric, 1¼ tsp. salt, and 1 cup water in a large saucepan. Let sit 10 minutes to hydrate, whisking occasionally to break up any lumps. Whisk in 2 more cups water. Heat over medium high, whisking often to prevent lumps from forming, and bring to a simmer. Cook, reducing heat as needed to maintain a gentle simmer and stirring with a wooden spoon (be careful to avoid any spattering as the “tofu” cooks), until very thick and beginning to stick to bottom of pot, 6–8 minutes. At this point, there should be a thin film on the bottom of pot, which means you are there. Pour into prepared baking dish and smooth top. Let cool until set in the refrigerator about 30 minutes. Dice into bite size pieces. Marinate in stir fry sauce for about 20 minutes. Drain and save sauce for the veg stir fry. Fry in 2 Tablespoons of coconut oil over high heat till crispy and browned. Serve on top of stir fry veg and noodles
Plum Hill 