Plant-Based Go-To: Veggie Stir Fry

Make #MeatlessMonday a breeze with that great stir fry taste you love. This recipe can be altered to fit whatever cans of veggies or pieces of produce you have on hand.

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Prep time: 20 minutes
Cook time: 10 minutes
Serves 4

Sauce ingredients:

  • ⅓ cup water
  • 2 Tb. tamari or soy sauce
  • 2 tsp. honey or packed brown sugar
  • 1 tsp. minced ginger
  • 1 tsp. white or red miso paste
  • 1 tsp. cornstarch
  • ¼ tsp. red pepper flakes

Stir fry ingredients:

  • 3 Tb. vegetable oil
  • 1 ½ lbs. Broccoli, cut into florets
  • Kosher salt
  • 8 oz. fresh mushrooms, thinly sliced
  • 2 medium bell peppers
  • 8 oz. snow peas
  • 3 cloves garlic, minced
  • 1 Tb. minced ginger
  • ¼ cup roasted peanuts, chopped

Directions:

  • 1

    Make the sauce by whisking together all ingredients in a small bowl, making sure cornstarch is dissolved.
  • 2

    Heat a flat-bottomed wok or large frying pan over medium heat until a drop of water vaporizes on contact.
  • 3

    Drizzle 1 tablespoon of oil around the pan, add broccoli, and season with salt. Using a metal spatula, stir-fry until broccoli softens and browns around the edges, about 1 to 2 minutes. Transfer to a large plate.
  • 4

    Drizzle ½ tablespoon of oil around the wok, add mushrooms and season with salt. Stir-fry until mushrooms soften and brown around the edges, about 1 to 2 minutes. Transfer to the plate with broccoli.
  • 5

    Drizzle remaining 1 ½ tablespoons of oil in the pan, adding chopped peppers, snow peas, garlic and ginger. Season with salt. Stir-fry until garlic and ginger are fragrant and vegetables soften, about 1 to 2 minutes.
  • 6

    Add broccoli, mushrooms and sauce into the pan, stirring until the sauce thickens and coats the vegetables, about 1 to 2 minutes.
  • 7

    Serve over rice or noodles and top with chopped peanuts.

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