Description
A delicious and healthy vegetable stir-fry recipe packed with flavors and textures, perfect for any meal.
Ingredients
Scale
- 1 Savoy Cabbage; Cut into Long Strips
- 2–3 Carrots, Peeled and Grated
- 1 Red Bell Pepper, Cut into Fine Strips
- 12–16 oz Baby Bella Mushrooms, Finely Chopped
- 12 oz Broccoli Coleslaw
- 4 Green Onions, Finely Chopped
- 1 Tablespoon Raw Ginger, Minced
- 4 Cloves Garlic, Minced
- 2 Cups Texted Vegetable Protein
- 2 Cups Vegetable Broth or Vegan Beef Broth
- 5 Tablespoons Low-Sodium Soy Sauce
- 1 Tablespoon Sesame Oil (optional)
- 1 Teaspoon Cornstarch
- 4–6 Cups White Rice
- Additional Water to help with the cooking process
Instructions
- Begin by preparing the rice if you haven’t done so already. Use an Instant Pot if possible for 2 cups rinsed Jasmine rice and 2 cups water, pressure cook for 3 minutes, and let it natural release for 10 minutes before fluffing with a fork.
- Add the Texted Vegetable Protein and Vegan Broth to a container and let soak for about 10 minutes.
- Remove any brown leaves from the Savoy cabbage. Cut it in half vertically, remove the hard cores, and slice into thin strips.
- Peel and grate the carrots using a box grater.
- Slice the red bell pepper into thin strips. Small dice the baby bella mushrooms.
- Heat a wok on medium-high heat and add the mushrooms. If not using a non-stick wok, add a splash of water to prevent sticking.
- Once the mushrooms release their moisture, add minced garlic and ginger, stirring until fragrant.
- Add the cabbage slices and about 1/2 cup of water to the wok, cover, and cook for 3-4 minutes.
- Lift the lid, check for moisture, then add broccoli slaw and cover for another 3 minutes.
- Add the bell pepper and check moisture again, cooking for an additional 3 minutes.
- Remove the lid, add carrots and green onions, briefly cooking before adding the soaked TVP, cooking for 1-2 minutes.
- In a measuring cup, combine soy sauce, sesame oil, and cornstarch, whisking it together before adding to the wok, mixing well.
- Serve the stir-fry over bowls of rice. Optionally, add toppings like sesame seeds or avocado if eating immediately.
Notes
- It is ideal to use a wok for this recipe. A large pot may be used instead of a pan or large skillet.
- If using a skillet, consider halving the ingredients or cooking in batches due to the large volume.
- For best results, make sure the rice is ready before starting the stir-fry.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dishes
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg