Easiest Veggie Stir-Fry Ever!
For those of you not familiar with Coco Aminos, it is an all purpose, sweet and tangy seasoning sauce that is soy and gluten-free and of course vegan. It is made from coconut blossom nectar, low glycemic and rich in essential amino acids with a lovely natural sweetness so you don’t need to add any sugar to your sauce at all.
In my humble opinion, the best stir-fry sauce on the Planet!
As always, If you make this recipe remember to come back here and rate it, snap a photo and tag us with #VeggieSociety on Instagram.
Healthy Veggie Stir-Fry Recipe
- 2 bell peppers -sliced into strips
- 1/2 lb mushrooms -sliced
- 1 red onion -sliced
- 1/4 cup coco aminos
- 5 cloves garlic -grated
- 1 tbsp ginger root -grated
- 6 strips smoked tempeh -chopped
- 1/4 cup onion chives -chopped
- 1/4 cup cilantro leaves
- 5 golden potatoes (or you can use soba noodles instead)
- 2 tsp sesame or olive oil + more to taste
- 1/2 lime (or a splash of rice vinegar)
- 1 pinch red pepper flakes + more to taste
- 4 tsp sesame seeds (for serving)
- Scrub the golden potatoes well and cut them into 1/3 inch slices. Add them to a stock up and cover with cold water by 2 inches. Bring to a boil and generously season withs sea salt. Cook until tender but still holding their shape well. Make sure to not overcook them so keep a close eye on them. Drain in colander and allow them to dry well in their own steam.
- In a large mixing bowl toss together the bell peppers, mushrooms and onion with one teaspoon of the oil to coat well.
- Preheat a large cast iron skillet over medium-high flame and add your veggies with a good pinch of sea salt and red pepper flakes Toss to coat well and stir-fry for about 5 minutes on high until they have softened to your liking and start to get some nice caramelization around the edges.
- Meanwhile preheat another cast iron skillet on medium high flame and pan sear the tempeh until golden brown, about 5 minutes or so. Set aside until needed.
- Use your kitchen tongues to push the veggies to the sides of the pan and add a drop of oil in the center. Add the grated garlic and ginger and cook for about 10 to 15 seconds, just enough to release their aromas. Give everything a big stir to combine then pour in the coco aminos. Toss to coat well then add the cooked potato wedges and tempeh.
- Gently give everything a mix to coat in the sauce. Adjust seasonings to taste with a squeeze of lime and rice vinegar. Serve with the sesame seeds, chives and cilantro on top.