Succulent Stir Fry

BY : PUBLISHED : August 18th, 2013 UPDATED: November 14th, 2021

You can honestly make the sauce anyway you'd like. You don't have to put quite everything in it, and you can always adjust everything to taste. These products should be found at any grocery store. Enjoy!

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Succulent Stir Fry

Miranda Rivera
This stir fry uses up whatever you have in the fridge. Adjust everything to taste and go with what you have.
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dinner, Lunch
Cuisine Asian
Servings 4 servings
Calories 334 kcal
METHOD Stovetop
DIET Vegan

Ingredients
  

  • 1 red bell pepper, thinly sliced
  • 1 head of broccoli, cut into pieces
  • 1 bag of mung bean sprouts
  • 4 green onions, cut into thin 2' pieces
  • 8 ounces of mushrooms, sliced
  • 1 can of canned baby corn
  • 1 can of water chestnuts
  • ¼ cup of peanuts
  • 1 Tablespoon of peanut or wok oil
  • 2 Tablespoons of rice vinegar
  • 2 Tablespoons of plum vinegar
  • teaspoon of ground ginger
  • ½ teaspoon of crushed red pepper flakes (or less, depending on how spicy you want it)
  • 3 cloves garlic, pressed
  • 1 teaspoon of cornstarch
  • 1 Tablespoon of soy sauce
  • ¼ cup of vegetable broth
  • 1 Tablespoon of sesame oil
  • Cooked brown rice

Instructions
 

  • Heat 1 Tablespoon of peanut or wok oil on high in a large wok or skillet and add mushrooms, peanuts, water chestnuts, and baby corn. Heat until golden browned, then add red bell pepper, broccoli, green onions and mung bean sprouts. Stir, combine, and cook about 2 minutes.
  • Combine in a measuring cup: rice vinegar, plum vinegar, ginger, red pepper flakes, garlic, cornstarch, soy sauce, vegetable broth, and sesame oil. Add sauce, combine and cook for another minute or so. Place on top of steamed brown rice. Enjoy!

Notes

While they may seem unusual to some, these ingredients should all be at your favorite grocery store. No specialty market necessary.

Nutrition

Calories: 334kcalCarbohydrates: 47gProtein: 14gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gSodium: 379mgPotassium: 1148mgFiber: 10gSugar: 12gVitamin A: 2383IUVitamin C: 184mgCalcium: 106mgIron: 3mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

About Miranda Rivera

Cooking vegan meals brings such excitement and richness to my life! The simple things in life are so beautiful to me. I love meeting new people. Welcome to my plant-based journey!

View all posts by Miranda Rivera

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