I love stir fry! It is perfect for a simple, minimalist, vegan kitchen. Vegetables can vary with the seasons to keep variety and keep costs down and it is a great way to use up extra vegetables before they go bad in the fridge.
My issue with stir fry up till now was that the sauces were processed with lots of ingredients. I love the veggies, but not with a side of yellow #5 and whatever else is put in there.
I decided to google making my own stir fry sauce. This is what I came up with on ehow. Turns out it was way easier than I thought and the flavor was WAY better. I changed up the recipe a bit. Feel free to use their version, my version or something in between.
- 1/2 cup soy sauce (if you want low sodium use Liquid Aminos)
- 3 tbsp olive oil
- 1 tsp minced garlic
- 1 tsp graded ginger
- Some cayenne and hot pepper flakes (as much as you want depending on heat preference)
- 2 tsp honey
- 1 tbsp balsamic vinegar
Mix up, works great in the measuring cup you measure the soy sauce with. Set aside.
Stir Fry Veggies I Used (you can change up as you want)
- 3 carrots
- 2 celery stocks
- 2 peppers
- 1 head broccoli (this is my favorite veggie in stir fry because it holds flavors so well)
- 4 seitan patties
- 5 oz spinach
- 1/2 orange
Cut up everything. Heat big skillet or wok to about medium or medium high heat. Add a bit of oil and fry up the seitan till brown. Add veggies from hardest to softest letting each cook down a bit before adding the next. Add stir fry sauce (above) as needed for liquid. Don’t over cook and make mushy veggies. Cook until desired vegetable texture. Serve on cooked rice and enjoy.
321 Stop Book Review:
“3-2-1 Stop is a great look at how one family changed it all in the name of simplicity. Full of great tips, 3-2-1 Stop proves useful as Lorilee gives advice based on her own experiences. For those that are concerned about moving towards a simpler life, 3-2-1 Stop is a realistic account of how you can turn life around. The proof is in Lorilee’s honest account and journey.” — Megyn Minimalist Mommi