Looking for a plant based recipes to try? This is a fast and easy weekday meal to serve to the family. It’s filled with colourful veggies and flavoured with hoisin and soy sauce

Serves 4

2 tablespoons hoisin Sauce
2 tablespoon soy sauce
1 tablespoon honey
½ cup vegetable stock
1 tablespoon rice vinegar
¼ teaspoon chili paste (optional)
1 teaspoon sesame seed oil
1 tablespoon cornstarch
1 tablespoon vegetable oil
1 tablespoon fresh ginger root, finely minced
1 clove garlic, minced
1 green pepper, cut into chunks
2 carrots, sliced diagonally
3 green onions, sliced
1 cup broccoli florets
1 cup cauliflower florets
Cooked brown rice

In a small bowl combine hoisin sauce, soy sauce, honey, vegetable stock, chili paste, sesame seed oil, and cornstarch. Whisk together and set aside. Heat oil in a wok or large skillet over medium-high heat. Add ginger root and garlic, cook 1 minute, stirring. Add remaining vegetables and stir-fry until almost tender about 5 minutes. Add sauce and stir until sauce thickens about 1 minute. Serve over cooked rice.


Veggie Stir-Fry With Brown Rice
Veggie Stir-fry with Hoisin and Soy Sauce

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