Vegan Stir fry

Whenever I’m at a loss for what to make for dinner, I immediately turn to a quick and easy stir fry! These can usually be made with whatever veggies you have in your fridge, and the sauce is really simple! I’ve added some Gardein Chick’n Strips because my fiancee really likes meat substitutes but feel free to omit them if they aren’t your thing!

INGREDIENTS:

You can use whatever veggies you have, I used:

  • Broccoli
  • Peas
  • Carrots
  • Onion (white and green)
  • Frozen edamame
  • Fresh garlic and ginger
  • 1 tsp Sesame oil
  • 1/3 cup Soy sauce
  • 1 tsp Agave
  • Sriracha
  • Egg free noodles
  • 1 tbsp Coconut Oil

INSTRUCTIONS:

Start with heating up your Wok or a large fry pan and add some coconut oil. Chop up your white onions and let them cook until they become translucent. Add in your freshly chopped garlic and let it cook for a couple minutes on medium heat. Add in all your veggies and cook to your desired taste. I usually prefer mine a bit crunchier, so I let them cook for only 10 minutes or so.

In a separate pan, cook your chick’n strips according to the package instructions. Same thing for the noodles! Set them aside until your veggies are done.

For the sauce – mix together 1/3 cup of soy sauce, with 1 tsp of sesame oil, 1 tsp of agave, and Sriracha to taste. Pour over your veggies, add your noodles and chick’n, toss and let cook together for 2 minutes.

Plate and top with chopped green onions. Enjoy!

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