DinnerMain Course

Vegetable Stir-Fry

Name: Vegetable Stir-Fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 1 pcs broccoli cut into florets; 2 pcs carrot julienned or thinly sliced; 1 pcs bell pepper sliced; 150 g snow peas; 1 pcs yellow onion sliced; 3 clove garlic minced; 1 tbsp ginger grated; 300 g firm tofu pressed and cubed (optional); 4 tbsp gluten-free tamari; 2 tbsp rice vinegar; 1 tbsp sesame oil; 1 tbsp cornstarch; 1 tbsp maple syrup; 2 tbsp water; 2 tbsp vegetable oil; 1 tsp sesame seed toasted (optional)

This quick and vibrant vegetable stir-fry is packed with fresh flavors and textures. It's a versatile dish that can be customized with your favorite vegetables and served over rice or noodles for a complete meal.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Easy
Per serving: 271 kcal

VeganVegetarianGluten-free

Allergen information: may contain sesame and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1 pcsbroccoli, cut into florets
2 pcscarrot, julienned or thinly sliced
1 pcsbell pepper, sliced
150 gsnow peas
1 pcsyellow onion, sliced
3 clovegarlic, minced
1 tbspginger, grated
300 gfirm tofu, pressed and cubed(optional)
2 tbspvegetable oil

stir-fry sauce

4 tbspgluten-free tamari
2 tbsprice vinegar
1 tbspsesame oil
1 tbspcornstarch
1 tbspmaple syrup
2 tbspwater

garnish

1 tspsesame seed, toasted(optional)

Equipment

large skillet · wok · knife · cutting board · small bowl · whisk

The method

Step by step

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.
About 15 min
Cook’s note: Cut vegetables into similar-sized pieces for even cooking.
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.
About 2 min
3
Heat vegetable oil in a large wok or skillet over medium-high heat.
About 1 min
Cook’s note: Ensure the pan is hot before adding ingredients for a good sear.
4
Add the yellow onion to the hot pan and stir-fry for 2-3 minutes until it starts to soften.
About 3 min
5
Add the minced garlic and grated ginger to the pan and stir-fry for another 30 seconds until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
6
Add the broccoli florets and carrots to the pan and stir-fry for 3-4 minutes until they begin to tender-crisp.
About 4 min
Cook’s note: If using tofu, you can add the pressed and cubed tofu now and cook until lightly browned on all sides.
7
Stir in the bell pepper and snow peas and cook for 2-3 minutes more.
About 3 min
Cook’s note: Avoid overcooking to maintain the vegetables' crispness.
8
Give the prepared stir-fry sauce a quick whisk again, then pour it over the vegetables in the pan.
About 1 min
9
Toss everything to coat evenly and cook for 1-2 minutes until the sauce thickens.
About 2 min
10
Serve the vegetable stir-fry immediately, garnished with toasted sesame seeds if desired.
Cook’s note: Serve over steamed rice or noodles.

Per serving

Nutrition

74%Score

Calories: 271.4kcal
Protein: 11.1g
Carbs: 26.1g
Fat: 15.1g
Fibre: 5.4g
Sugar: 10.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover stir-fry in an airtight container in the refrigerator.

Reheating

Reheat gently in a microwave or on the stovetop over medium heat until warmed through.