Stir fry (vegan)

Stir fry (vegan)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 158.1
  • Total Fat: 10.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 317.2 mg
  • Total Carbs: 13.1 g
  • Dietary Fiber: 4.1 g
  • Protein: 3.5 g

View full nutritional breakdown of Stir fry (vegan) calories by ingredient


Introduction

Easy!
May add green beans, zucchini, water chestnuts and/or broccoli. Easy!
May add green beans, zucchini, water chestnuts and/or broccoli.
Number of Servings: 6

Ingredients

    3 c sliced baby bok choy, about 3-4 heads
    1.25 c thinly sliced carrots
    .5 c sliced mushrooms
    1 large onion, sliced
    1 c sliced green pepper
    1/2 c sliced red pepper
    .25 c raw almonds
    1 Tbsp minced garlic
    1 Tbsp grated fresh ginger
    1/4 tsp crushed chillies
    1 vegetable boullion cube + 1 c boiling water
    1 Tbsp cornstarch + 1-2 Tbsp cold water
    3 Tbsp canola oil
    EDIT; removed canned baby corn and bean sprouts; added red pepper

Tips

Careful not to overcook the bok choy!
This barely yielded 6 cups.
Serve with rice or noodles.


Directions

Heat 1Tbsp oil in pan and brown garlic, ginger and chillies. Remove and put aside.
Add 1 Tbsp oil to pan and sauté onions and carrots till soft and golden. Remove, add a little oil and sauté other veggies except bok choy and sprouts, cooking in batches if necessary.
Lastly cook bok choy and sprouts, then add broth, cornstarch, soya sauce and seasonings. Stir together to form a sauce then add previously cooked veggies to heat through.

Serving Size: Makes 6 1-c servings.