Quick & Simple Vegan Veggie Stir Fry with Rice

Happy Lunar New Year! Stir Fry nights are cause for celebration in themselves, especially since it is a quick one-pot meal!

Ingredients

• Avocado Oil
• Sesame Oil
• Garlic
• Ginger
• Mushrooms
• Bell Peppers
• Cashews
• Broccoli
• Soy Sauce or Liquid Aminos
• Sweet Chili Sauce
• Chili Garlic Sauce
• Crushed Red Pepper
• Salt
• Pepper
• Umami Powder
• Brown Rice

Steps

1. Prepare Rice (or use leftovers): Rinse 1/2c brown rice, add rinsed rice and 1 1/4 c water to a pot and bring to a boil on high. Once water is bubbling, set heat to low, cover pot, and simmer rice for 16-20 mins (check every 2 mins after 16 mins to avoid it drying out)
2. Heat a wok on medium-high heat
3. Chop vegetables to whatever size you prefer. I like large chunks as they hold the flavors and sauces well…and easy to eat with chopsticks!
4. Add 1-2 tsp oil to the wok – just enough to coat the sides and bottom. Any extra can be poured out into a bowl to use later. Add 2 tsp minced garlic to the oil to infuse the oil for about 20 sec.
5. Add 1 1/2 c chopped mushrooms and move it around the wok so it gets coated in oil. You always want to move around ingredients in a wok frequently to avoid burning. Turn heat down to medium heat.
6. After 2 minutes, add 1 sliced red bell pepper and 1/3 c cashews. Mix together. Season with 1/4 tsp black pepper and 1/4 tsp chili garlic sauce. Cook another 2 minutes.
7. Add chopped onions (I chop them into large slices or wedges; they will sauté nicely this way without burning while the other ingredients cook through). Mix into other veggies and cook another 2 minutes.
8. Add 2 c broccoli (I keep the florets whole, no need to chop) and 1/4 tsp sesame oil.
9. Add 1-2 tsp minced ginger or ginger paste. Mix through.
10. Add cooked rice. Mix.
11. Season with 1/4 tsp salt, 1/4 tsp Umami powder, 1/2 tsp crushed red pepper
12. Add more salt and pepper to taste
13. Serve hot!

TIPS

In a stir fry, I make all the veggies different shapes so that they do not stack and can each absorb the sauces
– I cut mushrooms into quarters if baby bella and slices if shiitake, onions into wedges, bell peppers into strips, and keep broccoli in whole florets