Vegan Stir Fry

RU

Since I moved to San Francisco, my knowledge about various cuisines got a little broader. I promised myself that starting in 2018 I’ll finally expose myself to Asian cuisine.

Not quite sure why it took me so long to stock up my kitchen with rice vinegar, few types of soy sauce and sesame seeds. But I think because where I am from (I am from Russia), these ingredients are sort of luxury. To cook Pad Thai or simple Cantonese sauce, It would take hours of research, days to wait for a package that may or may not pass the customs and of course, lots of money.

For now, since I have been practicing for quite a while, it’s time for me to show you some of the recipes that I came up with. Let’s start with the healthy one.

P.S.: I Used P.F. Chang’s sesame sauce for this recipe, and it turned out absolutely delicious, but just in case I included the recipe for the sauce itself.

If it weren’t about the rice, I would eat this dish throughout the day. But since rice is very addictive (especially with the sauce) and contains a lot of calories, I would suggest cooking it as a light dinner or as a great garnish. If you are not vegan or vegetarian, you can substitute tofu with shrimp or chicken.

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Serving size:

2 servings

Nutrition:

  • 215 calories with 80g of basmati rice or 112 without rice.
  • Fat – 6.4 g
  • Carbs – 48.2
  • Fiber – 6.1
  • Protein – 18.2

Ingredients:

For the sauce:

  • 90 g brown sugar
  • 0.5 cup vegetable broth
  • 65 ml of water
  • 25 g cornstarch
  • 40 ml of rice vinegar
  • 1 tbsp of soy sauce
  • 1 tbsp of sesame oil
  • 1 tsp of chili flakes
  • 1 clove of garlic minced

For the stir-fry:

  • 220g Tofu firm
  • 1 cup of broccoli florets
  • 200 g of bok choy
  • 1/2 cup onion
  • 2 teaspoons of ginger
  • 160 g of bell peppers
  • 2 garlic cloves
  • 1/4 cup of water
  • Basmati rice for garnish
  • Cooking spray
  • Salt
  • Sesame seeds to sprinkle

How to cook:

Make the sauce first. Mix sugar with cornstarch in a medium saucepan.

Then add broth, water, vinegar, soy sauce, chili flakes, sesame oil, and garlic.

Bring to a boil over medium heat, continually stirring then lower the heat and cook for another 3 minutes not leaving the stove.

The sauce is now ready.

Cut tofu into squares, broccoli into florets, chop the onion, mince garlic, sliced bell peppers into medium strips, shave ginger in a small greater and divide bok choy into separate leaves.

Spray a large pan with some cooking spray and cook onions until soft and then add garlic and ginger. Cook for 20 seconds more. Add water, bok choy, broccoli, peppers, cover with the lid and cook over medium heat for 2-4 minutes.

Add tofu, salt, sauce and cook for another 3 minutes.

Serve hot over rice or by itself.

Bon Appetit!

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