My Mixed Up Veg Stir Fry
Stir frying is a popular cooking technique in many Asian cuisines. It allows vegetables to retain their color, texture, and nutrients while being cooked quickly over high heat.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Ingredients
- 200 gram Broccoli
- 150 gram Carrots
- 150 gram Red bell pepper
- 100 gram Snap peas
- 100 gram Mushrooms
- 200 gram Tofu
- 2 teaspoon Soy sauce
- 1 teaspoon Sesame oil
- 2 clove Garlic
- 1 teaspoon Ginger
- 1 teaspoon Chili flakes
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 50 gram Spring onions
- 50 gram Cashew nuts
Instructions
- Prepare all the vegetables by washing and chopping them into bite-sized pieces.
- Drain and press the tofu to remove excess moisture. Cut the tofu into cubes.
- Heat sesame oil in a wok or large skillet over medium-high heat.
- Add minced garlic, ginger, and chili flakes. Stir-fry for 1 minute.
- Add the tofu and stir-fry until lightly browned, about 5 minutes.
- Add the vegetables, starting with the ones that take longer to cook (e.g., broccoli, carrots). Stir-fry for 3-4 minutes.
- Add soy sauce, salt, and black pepper. Stir-fry for another 2 minutes.
- Garnish with spring onions and cashew nuts.
- Serve hot with rice or noodles.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 20g7%
- Sugars 5g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.