Veggie Stir-Fry with Garlic Sauce

Harvest your garden, farmers’ market, or the supermarket produce aisle, and pull this stir-fry together for a colorful, flavorful, healthy vegan Asian meal.
Harvest your garden, farmers’ market, or the supermarket produce aisle, and pull this stir-fry together for a colorful, flavorful, healthy vegan Asian meal.

Veggie Stir-Fry with Garlic Sauce

Serves 4

For the stir-fry:

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  • 1 tablespoon soy sauce
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  • 2 tablespoons Nakano Seasoned Rice Wine Vinegar
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  • 1 tablespoon minced fresh ginger
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  • 2 tablespoons minced scallions
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  • 1/4 cup peanut oil, divided
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  • 1 cup chopped onion
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  • 1 cup broccoli florets
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  • 1 cup cauliflower florets
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  • 1 cup diced red bell pepper
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  • 1 cup diced zucchini or summer squash
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  • 1 cup walnuts, coarsely chopped, toasted
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  • Steamed white or brown rice for serving

For the sauce:

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  • 1/3 cup vegetable broth
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  • 2 tablespoons soy sauce
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  • 1 teaspoon toasted sesame oil
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  • 1 large garlic clove, minced
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  • 1 teaspoon cornstarch
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  • 1 teaspoon granulated sugar
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  • Pinch of hot red pepper flakes

Directions:

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  1. In a large bowl, whisk together soy sauce, vinegar, ginger, green onions, and 2 tablespoons peanut oil. Add onion, broccoli, cauliflower, pepper, and zucchini, tossing to coat.
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  3. Add remaining oil to a wok and heat over high heat. Add vegetable mixture to the wok and cook, stirring often, until vegetables are just tender.
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  5. To make the sauce, combine all ingredients in a small bowl. Use the spatula to move vegetables to the outsides of the wok and pour garlic sauce in the center and bring to a simmer.
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  7. Stir vegetables into the sauce to coat. Add walnuts and toss again.
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  9. Serve immediately over rice.

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