Lemongrass and Ginger Vegie Stir Fry Recipe
Lemongrass and Ginger Vegie Stir Fry Recipe
The secret to making a quick and healthy stir-fry is to chop and measure out all your ingredients before you go to the stove.
Servings
Serves: 4
Prep time
Cook time
Recipe
Ingredients
- Sauce
- ½ cup soy sauce
- ¼ cup vegan fish sauce
- ½ cup maple syrup or date syrup
- ¼ cup rice vinegar
- 1 tbsp sambal oelek
- 2½ tbsp cornflour
- 2 tbsp ginger, grated
- 2 tbsp lemongrass, finely chopped
- 1 tsp sesame oil (optional)
-
Vegetables - 1 onion, finely sliced
- 2 garlic cloves, sliced
- 1 celery stick, sliced on diagonal
- 1 carrot, sliced on diagonal
- 1 red capsicum, thinly sliced
- 1 head broccoli, cut into bite-size florets
- 300g block tempeh, cut into 1-inch cubes
- 4 dried shiitake mushrooms, soaked in 1½ cups of boiling water for 10 mins, then sliced
- 4 baby bok choy, sliced into 4 lengthways
2 cups cooked brown rice
Method
- For sauce, place all ingredients into jar with lid and shake or stir to combine.
- Heat wok over high heat, add onion and dry sauté (no oil) for 1 min. Add garlic, celery, carrot, capsicum and broccoli. Stir-fry for a couple of mins. Add tempeh and shiitake mushrooms. Add liquid the mushrooms were soaking in and sauce. Stir constantly till boiling. Add baby bok choy, stir for 1 min.
- Serve with cooked brown rice.
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