Stir Fry: Vegan Style
Preparation Time: 15 minsHands-On Cook Time: 5-10 mins Leave-it Cook Time: 0 mins
Ingredients: (pick a veggie...any veggie!) 3c Cabbage 2c broccoli 1c carrot 1c sugar snap peas 1 large chopped tomato
Sauce Ingredients: 1 garlic clove, minced 1/2 teaspoon crushed red pepper flakes 2 tsp Chinese five spice powder 1/2tsp rice vinegar 2 Tbsp fresh squeezed orange juice 3 Tbsp coconut aminos *Sauce recipe credit: Well Fed by Melissa Joulwan
Preparation: Slice all veggies and separate into groups. Broccoli can be torn apart so the large florets are made smaller. Slice the carrots and chop the cabbage. You are welcome to keep the sugar snap peas whole. To prepare the sauce, whisk together garlic, pepper flakes, five-spice and vinegar. Then, stir in the orange juice. Once thoroughly stirred, add coconut aminos.
Pour sauce in pan over medium high heat. Add broccoli and carrots first, cook for about 3mins. Then, add cabbage. Once the veggies start to make their way to al dente, add the sugar snap peas. The peas don't need to be cooked, just warm. Pull stir fry from the heat when veggies soften to your preferred consistency. Serve and add fresh tomato to the top of each bowl.
*If you must have your protein, add sauce to the pan and cook chicken until the exterior on all sides is white. Then, follow the process for the veggies above.