Vegan Stir Fry (Nutrition Facts in Description)

Name: Vegan Stir Fry (Nutrition Facts in Description)
Total time: 600 s
Yield: 1 serving
Cuisine: American
Ingredients: 1 clove Garlic; 0.5 tsp Rice Wine Vinegar; 1 tbsp Soy Sauce, Reduced Sodium; 1/2 tbsp Mirin; 1/2 tsp Toasted Sesame Oil; 85 g Seitan; 1/4 Sweet Bell Pepper; 23 g Raw Asparagus; 23 g Raw Carrots, peeled; 47 g Spinach; Pinch Sesame Seeds

Asher McMahan @ashermc

This is a sort of fridge stir-fry: whatever vegetables you have will work fine! I also served it on spinach to keep it low calorie, but it can be served on any base you’d like.

Nutrition Facts (as is):
Calories - 224
Fat - 6.5g
Saturated fat - 0.9g
Cholesterol - 0mg
Sodium - 976.4mg
Carbohydrates - 20g
Fibre - 2.9g
Sugars - 8.5g
Protein - 26.7g

This is a sort of fridge stir-fry: whatever vegetables you have will work fine! I also served it on spinach to keep it low calorie, but it can be served on any base you’d like.

Nutrition Facts (as is):
Calories - 224
Fat - 6.5g
Saturated fat - 0.9g
Cholesterol - 0mg
Sodium - 976.4mg
Carbohydrates - 20g
Fibre - 2.9g
Sugars - 8.5g
Protein - 26.7g

Asher McMahan @ashermc

This is a sort of fridge stir-fry: whatever vegetables you have will work fine! I also served it on spinach to keep it low calorie, but it can be served on any base you’d like.

Nutrition Facts (as is):
Calories - 224
Fat - 6.5g
Saturated fat - 0.9g
Cholesterol - 0mg
Sodium - 976.4mg
Carbohydrates - 20g
Fibre - 2.9g
Sugars - 8.5g
Protein - 26.7g

This is a sort of fridge stir-fry: whatever vegetables you have will work fine! I also served it on spinach to keep it low calorie, but it can be served on any base you’d like.

Nutrition Facts (as is):
Calories - 224
Fat - 6.5g
Saturated fat - 0.9g
Cholesterol - 0mg
Sodium - 976.4mg
Carbohydrates - 20g
Fibre - 2.9g
Sugars - 8.5g
Protein - 26.7g

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Ingredients

5-10 minutes

1 serving

Stir Fry Sauce
1 cloveGarlic
0.5 tspRice Wine Vinegar
1 tbspSoy Sauce, Reduced Sodium
1/2 tbspMirin
1/2 tspToasted Sesame Oil
Stir Fry
85 gSeitan
1/4Sweet Bell Pepper
23 gRaw Asparagus
23 gRaw Carrots, peeled
Plating
47 gSpinach
PinchSesame Seeds

Cooking Instructions

5-10 minutes

1

Peel and finely mince the garlic, and then stir together with all sauce ingredients in a medium sized bowl.
2

If using strips of seitan, pull apart the strips. If using a block, cut into strips 1cm by 3cm. This is the brand I use.
3

Chop the asparagus into 2cm pieces, and the peeled carrots into 0.5cm or smaller rounds. Cut the bell pepper into small squares. Other vegetables may also be used.
4

Add the seitan and vegetables to the bowl, and stir well, coating all sides with sauces. Leave for about 15 minutes, stirring regularly to make sure everything is well coated.
5

Heat a nonstick pan to medium or medium high. Pour the contents of the bowl in as well as 2-3 tbsp of water. Use a plastic spatula to mix and cook all of the ingredients.
6

Put your base (spinach, or rice or noodles) into your serving bowl, and then spoon the stir fry from the pan into the bowl. Allow to cool for a minute, garnish with sesame seeds, and enjoy!

Gurpal kaur Ubhi's {Heavenly Jewel Kitchen} and others reacted

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Asher McMahan @ashermc

on June 23, 2022 14:16

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