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White bowl full with plant based stir-fry including tender stem broccoli, red pepper, purple cabbage and tofu, chopsticks are visible in the background and the bowl is sitting on top of a blue tea towel

Plant Based Stir-Fry


  • Author: Vegan Punks
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20
  • Yield: 4 1x
  • Diet: Vegan

Description

This plant based stir-fry combines traditional Chinese flavours with seasonal produce. It comes together in under 30 minutes too!


Scale

Ingredients

For the stir-fry sauce:

  • 4 tbsp soy sauce (or tamari for gluten-free)
  • 2 tbsp red wine vinegar
  • 3 tbsp hot sauce
  • 2 tbsp maple syrup
  • 4 tbsp water
  • 2 tbsp cornflour mixed with a splash of water to form a paste

For the stir-fry:

  • 200g rice noodles
  • 1 large red onion - cut into slices
  • 4 cloves garlic - minced/finely chopped
  • 1/2 cup cashews
  • 2 red peppers - cut into slices
  • 240g purple sprouting broccoli
  • 200g red cabbage - sliced
  • 250g pak choi - trimmed and rinsed
  • 300g portabellini mushrooms - sliced
  • 200g tofu - cut into cubes

 


Instructions

  1. Mix all of the sauce ingredients together in a bowl and set to one side.
  2. Fry the tofu off in the sesame oil, if you’re using it. Set the tofu aside once done.
  3. Add a splash of oil to a wok and bring up to a medium-high heat.
  4. Chuck the onion in and fry until it softens and starts to brown, then add the garlic and cashews and fry for another 30 seconds or so - making sure to not burn the garlic.
  5. Put your noodles on to cook - with rice noodles we find that you can usually just pour hot water over them and leave to soak for 5 minutes, instead of boiling them on the hob.
  6. Get all the veg into the wok, pour in the sauce and cook for 5 minutes - you should end up with piping hot veg that's that still crunchy and fresh.
  7. Add the tofu in to heat through (if using).
  8. Drain and rinse the noodles and add them to the wok, give everything a good mix and serve immediately.
  • Category: Dinner
  • Method: Stir-Fry
  • Cuisine: Chinese

Keywords: Plant based stir-fry, seasonal stir-fry

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