Tangy Asian-Inspired Vegan Stir-Fry

Introduction
Embark on a culinary journey with today's special dish, a tangy, vegan-friendly delight that blends the zest of citrus with the richness of Asian spices. This recipe is designed to invigorate your palate and introduce a wave of fresh flavors through a plant-based lens.
Ingredients
- 1 cup of thinly sliced bell peppers (red, yellow, green)
- 1 cup of shredded purple cabbage
- 1 medium carrot, julienned
- 1/2 cup of sliced red onions
- 2 cloves of garlic, minced
- 1 tablespoon of grated ginger
- 1/4 cup of fresh orange juice
- 2 tablespoons of soy sauce
- 1 tablespoon of rice vinegar
- 1 teaspoon of sesame oil
- 1 teaspoon of chili paste (adjust to taste)
- 1 tablespoon of maple syrup
- 1/2 teaspoon of cornstarch mixed with 1 tablespoon of water
- 2 tablespoons of vegetable oil
- Fresh cilantro and sesame seeds for garnish
- Cooked rice or noodles, for serving
Instructions
- Heat the vegetable oil in a large pan or wok over medium-high heat.
- Add the bell peppers, purple cabbage, carrot, and red onions, sautéing until just tender, about 5 minutes.
- Stir in the garlic and ginger, cooking for an additional minute until fragrant.
- In a small bowl, whisk together the orange juice, soy sauce, rice vinegar, sesame oil, chili paste, and maple syrup.
- Pour the sauce mixture over the vegetables, stirring to coat evenly.
- Allow the sauce to simmer for 2-3 minutes to meld the flavors together.
- Stir in the cornstarch mixture and continue to cook until the sauce thickens slightly, about 1 minute.
- Serve the stir-fry over cooked rice or noodles, garnished with fresh cilantro and a sprinkle of sesame seeds.
Enjoy this vibrant, tangy dish as a perfect showcase of how traditional flavors can be seamlessly adapted for a modern, vegan diet. Serve it up at your next dinner party or savor it solo as a delightful, flavorful escape.
Hiroshi
Nutritionfacts | Calories: 250 per serving, Fat: 9g, Carbohydrates: 35g, Protein: 6g |
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Preparation Time | 30 minutes |
Allergy Information | Soy, sesame |