Vegetable Stir-Fry

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Prepare all the vegetables: cut the broccoli into florets, julienne the carrots, slice the bell pepper and yellow onion, and mince the garlic and grate the ginger.

   Ca. 15 min.

   Kokkens note: Cut vegetables into similar-sized pieces for even cooking.

2. 2

   In a small bowl, whisk together the gluten-free tamari, rice vinegar, sesame oil, cornstarch, maple syrup, and water to create the stir-fry sauce.

   Ca. 2 min.

3. 3

   Heat vegetable oil in a large wok or skillet over medium-high heat.

   Ca. 1 min.

   Kokkens note: Ensure the pan is hot before adding ingredients for a good sear.

4. 4

   Add the yellow onion to the hot pan and stir-fry for 2-3 minutes until it starts to soften.

   Ca. 3 min.

5. 5

   Add the minced garlic and grated ginger to the pan and stir-fry for another 30 seconds until fragrant.

   Ca. 1 min.

   Kokkens note: Be careful not to burn the garlic.

6. 6

   Add the broccoli florets and carrots to the pan and stir-fry for 3-4 minutes until they begin to tender-crisp.

   Ca. 4 min.

   Kokkens note: If using tofu, you can add the pressed and cubed tofu now and cook until lightly browned on all sides.

7. 7

   Stir in the bell pepper and snow peas and cook for 2-3 minutes more.

   Ca. 3 min.

   Kokkens note: Avoid overcooking to maintain the vegetables' crispness.

8. 8

   Give the prepared stir-fry sauce a quick whisk again, then pour it over the vegetables in the pan.

   Ca. 1 min.

9. 9

   Toss everything to coat evenly and cook for 1-2 minutes until the sauce thickens.

   Ca. 2 min.

10. 10

    Serve the vegetable stir-fry immediately, garnished with toasted sesame seeds if desired.

    Kokkens note: Serve over steamed rice or noodles.