Buddha's Delight Vegetable Stir-Fry

This stir-fry is filled with vegetables and ready in just 30 minutes.

Ingredients

Prep and cook time is for vegetable variation only.


Per 2-cup serving using olive oil, vegetables, and sauce:

• 1 clove garlic, pressed, or ½ teaspoon garlic powder
• ½ teaspoon plus 2 teaspoons sesame oil
• ½ teaspoon grated ginger or 1 teaspoon ground
• ⅛ teaspoon red chili flakes
• ⅛ cup Bragg Liquid Aminos or tamari
• 1½ tablespoons rice vinegar
• ½ tablespoon lemon juice
• ½ tablespoon maple syrup
• ½ teaspoon mustard, dry
• ¾ cup vegetable stock
• 1 tablespoon arrowroot, dissolved in 2 tablespoons water
• ½ cup thinly sliced carrots, cut diagonally
• ½ cup bite-sized cauliflower florets
• ½ cup bite-sized broccoli pieces, including peeled and sliced stalk
• 1 cup thinly sliced bok choy, cut diagonally
• 1 cup shredded white or napa cabbage
• ½ cup thinly sliced red or green bell peppers
• 1 cup mung bean sprouts
• 1 cup shredded spinach
• ½ cup whole snow peas
• ½ tablespoon ghee, olive oil, or sesame oil, or 2 tablespoons apple juice or vegetable stock
• Sesame seeds and sliced green onions

Using Chicken:

• ¼ to ½ cup diced chicken per person
• 1 teaspoon sesame oil

Directions

Per 2-cup serving using olive oil, vegetables, and sauce:

• In a small saucepan, heat 1 teaspoon sesame oil over medium heat. Add the garlic, ginger, and red chili flakes and sauté briefly.
• Add the aminos, vinegar, lemon juice, maple syrup, and mustard. Whisk together, adding the vegetable stock slowly, and bring the mixture to a rolling boil.
• Just as the sauce begins to boil, add the remaining 2 teaspoons sesame oil and the dissolved arrowroot, stirring constantly with a whisk until sauce is thickened. Remove from the heat and set aside.
• Select your choice of vegetables and cut them into the correct sizes
• Place all of the vegetables into separate piles or bowls until you are ready to sauté.
• In a large wok or sauté pan, heat the oil or apple juice (use apple juice or vegetable stock to reduce the fat content). Keep the heat on high begin the stir-fry by adding the vegetables, one kind at a time in the order listed, until all the vegetables are cooking in the wok or pan.
• Allow the vegetables to cook until they are al dente – still a little crunchy – no more than 5 to 7 minutes.
• Pour the sauce over vegetables after they are cooked. Heat through and serve over steamed rice or udon noodles. Garnish with sesame seeds and sliced green onions.

Using Chicken:

• Stir-fry ¼ to ½ cup diced chicken per person in 1 teaspoon sesame oil. Sauté for 4 minutes.
• Add the Chinese sauce and sauté for another 2 minutes. Remove from the wok or sauté pan and set aside.
• Stir-fry the vegetables, adding the chicken and sauce at the end to reheat briefly.

Nutritional Facts Per 2-cup serving using olive oil, vegetables, and sauce

• Calories 172
• Total fat 7.5
• Saturated fat 1.0
• Carbohydrates 20.0g
• Protein 6.3g

Nutritional Facts Using Chicken

• Calories 360
• Total fat 18.0
• Saturated fat 4.0
• Carbohydrates 20.0g
• Protein 29.9g

Serving Information

• Serves 2
• Prep 10m
• Cook 20m
• Total Time 30m