Simple Stir-Fried Veggies

Simple Stir-Fried Veggies

Vegan
Serves 4
20 minutes

Ingredients

¼ cup rice wine vinegar

1/3rd cup soy sauce

2 tablespoons sesame oil

2 teaspoons arrowroot starch

¼ cup water

2 tablespoons freshly grated ginger

1 red chile, seeded and minced

4 scallions greens, sliced

2 cups broccoli florets, chopped

4 carrots, sliced

1 red bell pepper, sliced

2 cups bok choy, sliced,

2 cups mushrooms, sliced

Instructions

In a small bowl whisk together the tamari, vinegar, sesame oil, and arrowroot until smooth. Set aside.
Heat the oil in a large skillet or wok over medium-high heat. Add the ginger, chili, and sliced scallions.
Cook, stirring often, until fragrant, about 1 minute.
Add the broccoli, carrots, bell pepper, and bok choy stems and cook, stirring often, for 5 to 7 minutes. Add in the bok choy leaves and mushrooms and stir together for 30 seconds.
Add the soy sauce mixture to the wok. Cook, stirring often, until the sauce has thickened and the vegetables are cooked through.

Notes:

Want to keep the meal low-carb? Serve with Cauliflower Rice!

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