Taiwanese Vegetarian Stir-fry (Soy-Free)

Ingredients

• 2 cups Broccoli florets
• 1 large Carrots
• 2 large Bell peppers (various colors)
• 1 cup Snap peas
• 1 cup Mushrooms
• 3 cloves Garlic
• 1 tsp Ginger
• 2 tbsp Coconut aminos
• 1 tbsp Rice vinegar
• 1 tsp Sesame oil
• 1 tbsp Avocado oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare all your vegetables: cut the 2 cups of broccoli florets into bite-sized pieces, slice the 1 large carrot into 0.635 cm thick rounds, cut the 2 large bell peppers into 2.54 cm pieces, and trim the 1 cup of snap peas. Slice the 1 cup of mushrooms. Finely mince the 3 cloves of garlic and grate or mince the 1 tsp of ginger.
2. 2Heat 1 tbsp of avocado oil in a wok or large skillet over medium-high heat, which is about 190°C. Add the minced 3 cloves of garlic and the minced 1 tsp of ginger. Stir-fry for about 30 seconds until they smell fragrant, being careful not to burn them.
3. 3Add the broccoli florets, sliced carrots, bell peppers, and mushrooms to the wok. Stir-fry for 5 to 7 minutes, tossing frequently, until the vegetables are starting to become tender but still have a slight crispness.
4. 4Add the 1 cup of snap peas to the wok. Continue to stir-fry for another 2 minutes until the snap peas are bright green and tender-crisp.
5. 5Pour in the 2 tbsp of coconut aminos and 1 tbsp of rice vinegar. Stir everything together well, ensuring the vegetables are evenly coated with the sauce. Cook for 1 more minute.
6. 6Remove the wok from the heat. Drizzle the 1 tsp of sesame oil over the stir-fry and give it one final toss to combine. Serve immediately.

Substitutions

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