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Vegetable Stir-Fry (with Tempeh, Salmon or Chicken)

Vegetable Stir-Fry (with Tempeh, Salmon or Chicken)

1 cup quinoa or 1/2 cup brown basmati rice

1 1/2 (for quinoa) or 1 cups (for rice) water or broth

1 tbsp avocado oil

1 small red onion, chopped

1 zucchini sliced or 1 bell pepper sliced

1 cup asparagus cut into 1 inch pieces or 1 cup green beans or snap peas

1 bunch broccoli chopped

1 can adzuki or black beans, rinsed well

Cooked marinated protein (tempeh, chicken or salmon – see recipe)

sliced green onions, avocado slices, fresh herbs or sprouts (garnish)

Sauce: 

1/3 cup Bragg’s tamari

1/4 cup avocado oil

2 tbps tahini (sesame butter)

3 tbsp maple syrup or honey

3 tbsp fresh squeezed lemon

1 tsp minced garlic

1 tsp minced or grated ginger

In a small saucepan over high heat, combine the quinoa or rice and water and bring it to a boil. Cover, then reduce the heat to low, allowing the quinoa to cook for 15 minutes or rice to cook for about 25 minutes, stirring occasionally until all of the water is absorbed. Set aside to cool slightly.

Whisk together the sauce ingredients.

Heat oil in a large skillet over medium heat, and sauté the chopped onion for 5 minutes, then add the broccoli, zucchini, asparagus, beans and sauce to the skillet, and stir well to coat. Cover the skillet with a lid, and allow the veggies to steam in the sauce until tender, about 6 minutes.

Add in the cooked rice or quinoa, and stir well to make sure the sauce is evenly distributed. Season with salt and pepper, if desired, and serve immediately, with a garnish of sliced green onions, fresh herbs or sprouts.

 

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