Succulent Stir Fry

  • Servings : 4-6
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 25m

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!


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


Step 1

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.

Step 2

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!

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!

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