Vegan January-Day 6: Green Grill StirFry

Looking for a quick and tasty dinner that’s loaded with veggies? Then you gotta try out this plant based stir fry.

Prep work

 

Chop up some mushrooms, asparagus, broccoli, ginger, and several cloves of garlic.


Get out your sugar snap peas, edamame, rice, cilantro, lime, soy sauce, and leafy greens.


You’ll need a baking tray, pot, and flat bottomed pan.


Cooking Instructions

 

Put your soy sauce, ginger, and garlic in a bowl and whisk together to mix.


Coat your mushrooms and asparagus in the sauce and place them onto a baking tray with a little sesame oil. Put the baking tray under the grill at 200*C for 12-15 minutes.


While that is cooking, heat your flat bottomed pan to a high heat with some oil and place your broccoli and sugar snap peas in once it's hot.


This is a great time to get your rice going, place any rice in a pot with boiling water, I recommend using wild rice.


Take your vegetables out of the oven and add them into your flat bottomed pan.


Also add in your edamame and juice of half a lime, stir the vegetables around for several minutes.


Grab a bowl, serve some of your rice into it, then the vegetables and finally, garnish with leafy greens and cilantro.