Awesome Veggie Stir Fry – stirfry – Hope you will like this one also, it is one of the best stirfry. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Keep your favorite salad dressings on hand. I find that I m much more likely to eat my greens or some raw veggies when my favorite salad dressings are in the fridge. A little variety is great too I try to keep at least two kinds, either store bought or homemade on hand at all times. Some of my favorites are homemade goddess dressing, Thai peanut sauce from my local Asian grocer and rasberry vinaigrette. A vegan ranch dressing was helpful as well when I was trying to wean myself off dairy.
Ingredients (use vegan versions):
- 1 cup carrots
- 1 cup snow peas
- 2 heads of broccoli (about 2 cups)
- 1/2 red pepper (may also add yellow and green)
- 2 cloves garlic, minced
- 1/3 cup onion, diced
- 1 pint of mushrooms, sliced (I love mushrooms alter for taste)
- 1 small can water chestnuts
- 1 small can bamboo shoots
- 1 cup bean sprouts
- 1/2 cup teriyaki sauce
- 1/3 cup wate
- 2 tablespoons oil (I used Canola, but any will work)
- Bragg”s Amino Liquids to taste
Directions:
Turn wok on lowest setting. Add 1 tablespoon
of oil and spread around wok. Add minced
garlic, onions and carrot.
While those are cooking, cut up broccoli
and snow peas. Add to mixture. Turn up
heat add the water. Let steam for a minute.
Next add second tablespoon of oil and mushrooms.
Add teriyaki sauce after a few minutes.
Finally add water chestnuts, bamboo
shoots, bean sprouts and red pepper.
Continue cooking until all vegetables
are coated. They should be softened but
not soggy!
This can be served with any rice of you
choice or alone if you choose. Spray
with Bragg”s to taste.
May add tofu, chick peas or any othe
vegetable or protein source for variety.
Enjoy!
Serves: 4
Preparation time: 25 minutes
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