Veggie Special Recipe

Vegetable Stir-Fry

1. 1

   Prep the vegetables

   Peel and thinly slice the yellow onion. Mince the garlic. Core, seed and thinly slice the red and green bell peppers. Trim ends of zucchini and cut into half-moons about 1/4-inch thick. Peel carrot and slice on the diagonal into 1/8- to 1/4-inch pieces. Cut broccoli into bite-sized florets. Slice mushrooms. Rinse and spin-dry the baby spinach. If using tofu, press it 15–30 minutes, then cut into 3/4-inch cubes.

2. 2

   Make the sauce

   In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated ginger, crushed red pepper flakes, salt, and pepper. In a separate small cup, stir the cornstarch into the cold water until dissolved, then whisk that slurry into the sauce and set aside.

3. 3

   Cook aromatics

   Heat a large wok or wide skillet over medium-high heat until hot. Add 2 tablespoons olive oil and swirl to coat. Add the sliced onion and cook 2–3 minutes until translucent and edges begin to brown. Add the minced garlic and cook 30 seconds until fragrant, stirring constantly to avoid burning.

4. 4

   Stir-fry the firmer vegetables

   Add the carrots and broccoli florets to the wok and toss to coat in oil. Cook 3–4 minutes, stirring frequently, until they begin to soften but are still crisp. Add the sliced bell peppers and zucchini and continue stir-frying 2–3 minutes until vegetables are bright and slightly tender.

5. 5

   Add mushrooms and optional tofu

   Push the vegetables to the sides of the pan, add a bit of oil if the pan is dry, and add the sliced mushrooms. Stir mushrooms 2 minutes until they release moisture. If using cubed tofu, add it now and gently toss to combine and warm through, being careful not to break the cubes.

6. 6

   Finish with spinach and sauce

   Add the baby spinach to the pan in handfuls, stirring until wilted (about 1–2 minutes). Give the prepared sauce a final stir and pour it over the vegetables. Stir constantly for 1–2 minutes while the sauce comes to a simmer and thickens slightly from the cornstarch slurry, coating the vegetables evenly.

7. 7

   Adjust seasoning and serve

   Taste and adjust salt or soy sauce if needed (add up to 1 more teaspoon soy sauce or 1/4 teaspoon salt). Remove from heat. Transfer the veggie special to a serving platter or divide among bowls over cooked brown rice or noodles. Garnish with sliced green onions, chopped cilantro or parsley, and toasted sesame seeds if using.