Vegetarian Stir-Fry Recipe
Pairs wells over quinoa and topped with tofu!
Ingredients
Stir-Fry Sauce
- 1 T. Cornstarch
- 2 T. Water
- 1/3 c. Low-Sodium Soy Sauce
- 1 T. Worcestershire Sauce
- 1 T. Rice Vinegar
- 2 T. Maple Syrup
- 1 tsp. Liquid Smoke
Stir-Fry Veggies
- 2 T. Olive Oil
- 2 whole Bell Peppers sliced
- 1 c. Broccoli Slaw
- 16 oz. can Baby Corn drained
- 8 oz. can Bamboo Shoots drained
- 8 oz can Water Chestnuts drained
- 1 c. Fresh Spinach
Instructions
Stir-Fry Sauce
- Whisk together water and cornstarch in a small bowl and set aside
- Place saucepan on stovetop over medium-high heat
- Add all ingredients (except the cornstarch mixture) into the saucepan and stir until it begins to boil
- Once it is boiling, add cornstarch mixture and whisk until sauce thickens, then set aside
Stir-Fry Veggies
- Add olive oil to a saucepan over medium-high heat
- Add bell peppers and heat for 5 minutes
- Add the rest of the ingredients and stir until they have softened
- Pour sauce over mixture and stir until combined
- Enjoy!