Sweet and Sour Veggie Stir Fry

Easy Oven-Baked Brown or Wild Rice:
2 cups brown rice, cooked (Oven method: combine 4 cups + 2 Tbls water and 2 cups dry rice in a lightly oiled, covered casserole dish. Bake in a pre-heated oven at 350 degrees for 60 minutes)

Sauteé:

Really wonderful dinner that everyone can enjoy. Add many different ingredients to this great cilantro loving sauce!

Really wonderful dinner that everyone can enjoy. Add many different ingredients to this great cilantro loving sauce!


1 onion, sliced
3 carrots, scrubbed and sliced
3 celery, sliced
1 cup snow pea pods, sliced
1 red pepper, chopped
1 c broccoli, chopped
1 zucchini, sliced

Blend:
1/3 c raisins
2 Tbls. fresh ginger, peeled (or not, it won’t hurt to have skin on. wash first)
2 cloves garlic
4 Tbls. brown rice vinegar
¼ cup tamari or bragg’s liquid aminos or soy sauce
¼ cup cilantro (or more!)
¼ cup apricot preserves
2 Tbls. toasted sesame oil
1 Tbls. coconut nectar, agave (or 2 dates)
1/8 tsp crushed red pepper flakes or Sriracha hot chili sauce, (optional)

Using a blender or food processor, blend raisins, ginger, garlic, vinegar, tamari, cilantro, apricot preserves, sesame oil and agave. Set aside. In a large wok, on medium-high heat, saute the onions in bragg’s, water, or veggie broth for 3 minutes. Add carrots, celery and sauté for 5 minutes adding more liquid as needed to prevent sticking. Add peppers, broccoli, and zucchini; stir and heat for 5 minutes add snow pea pods and continue to cook until broccoli is bright green (about 3 more minutes). Pour sweet and sour sauce over veggies and serve on warm brown or wild rice.

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