Veggie Stir Fry at it’s finest!

Maybe the best stir-fry we've ever made

Savory and Flavorful!

This Vegetable Stir Fry was AMAAAAAZING!.

In fact the family concurred it was the best stir fry sauce I ever made. Recipe adapted from Cooking Light, it’s vegetable broth, dry sherry, gluten-free tamari, sesame oil and corn starch to thicken it. I doubled up the sauce and made one pan of veggies- baby bok choy, snow peas, cauliflower and carrots, and one pan of chicken for the boys.

This is my plate, although I added a handful of pistachios after the photo and loved the crunchy addition.

This stir fry is super quick & easy and would also make an excellent Meatless Monday dish.

Scroll down to see the recipe.

Veggie Stir Fry at it’s finest!

Recipe

Stir Fry at it's finest!
 
Prep time
Cook time
Total time
 
This recipe is adapted from Cooking Light. The sauce is what it's all about! Adaptations from the original: I used Gluten-free tamari instead of soy sauce, skipped the hoisin sauce, used toasted instead of dark sesame oil and added the dry sherry directly to the sauce. I also made a double batch of sauce, 1 for the vegetables and one for chicken which I made separately for my family. Finally I skipped the tofu this time and added extra veggies & cauliflower.
Author:
Recipe type: Dinner, Veggies
Cuisine: Gluten-Free, Vegan
Serves: 4 servings
Ingredients
Vegetables
  • 1 tbsp sesame oil
  • 1 tbsp canola oil
  • 1 bunch (approx 5 large) green onions, diced
  • 4 garlic cloves, minced
  • 1 tbsp ginger, chopped
  • 6 small baby bok choy, quartered lengthwise
  • 1 cup carrots, julliened cut or chopped
  • 1 cup snow peas, trimmed
  • 1 cup cauliflower, chopped
  • ¼ cup organic vegetable broth
  • 2 tablespoons dry sherry
  • 2 tablespoons gluten-free tamari
  • 1 teaspoon toasted sesame oil
  • 1½ tsp cornstarch
Chicken (Optional)
  • 2 Tbsp Sesame oil, or combination of canola oil and sesame oil for sautéing
  • 3-4 cloves garlic, minced
  • 1 package, approximately 1 lb, thin sliced organic chicken breast, cut into 1-2 inch pieces
  • ¼ cup organic vegetable broth
  • 1-2 tablespoons dry sherry
  • 2 tablespoons gluten-free tamari
  • 1 teaspoon toasted sesame oil
  • 1½ tsp cornstarch
Instructions
Vegetables
  1. Heat a large wok or skillet over high heat.
  2. Add oil to pan; swirl to coat. Add onions, garlic, and ginger to pan; stir-fry 1 minute or until just fragrant.
  3. Add bok choy, stir-fry 3 minutes.
  4. Add carrots; stir-fry 2 minutes.
  5. Add cauliflower, stir fry another 2 minutes
  6. Add snow peas stir-fry 1 additional minutes.
  7. Meanwhile combine vegetable broth, dry sherry, tamari, toasted sesame oil and corn starch in a small bowl or liquid measuring cup, stirring with a whisk.
  8. Add broth mixture to pan; cook until slightly thickened & fragrant (about 2 minute).
  9. Serve over rice with or without chicken.
  10. Optional: sprinkle with a handful of pistachios
Chicken
  1. Heat a large wok or skillet over high heat.
  2. Add oil to pan; swirl to coat. Add garlic and sauté 1 minute until just fragrant.
  3. Add chicken and saute, flipping once, until cooked through, approximately 5 minutes per side.
  4. Meanwhile combine vegetable broth, dry sherry, tamari, toasted sesame oil and corn starch in a small bowl or liquid measuring cup, stirring with a whisk.
  5. Add broth mixture to pan; cook until slightly thickened & fragrant (about 2 minutes).
  6. Serve with vegetables and rice.

 

 

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