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Easy weeknight veggie stir-fry



  • Serves 6
  • Cooks in 35 mins (20m prep + 15m cook)
  • Difficulty: easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

French meal with no cow products or soy, for 6 people | How about a stuffed chicken | modify so portioned for 6 ppl and no cow products

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a small bowl, whisk together the soy sauce, rice vinegar, cornstarch, and water. Set aside.
  2. 2.Heat the toasted sesame oil in a large wok or skillet over high heat. Add the sliced onions and minced garlic, and stir-fry for 1-2 minutes, or until fragrant.
  3. 3.Add the diced bell peppers, halved baby bok choy, trimmed snow peas, and sliced mushrooms to the wok or skillet. Stir-fry for 3-4 minutes, or until the vegetables are tender-crisp.
  4. 4.Add the soy sauce mixture to the wok or skillet, and stir-fry for another 1-2 minutes, or until the sauce has thickened and coated the vegetables.
  5. 5.Serve the stir-fry hot over cooked rice, with a side of pineapple salsa.

lightbulb_outline Tips

  • chevron_rightFeel free to add or substitute any vegetables you like, such as broccoli, carrots, or zucchini.
  • chevron_rightYou can also add a protein source, such as tofu or tempeh, if desired.
  • chevron_rightFor a spicier stir-fry, add some red pepper flakes or sriracha sauce to the soy sauce mixture.