This is a basic recipe for a very quick and easy stir-fry. Perfect for creating a Sunday evening dinner from what’s in the fridge.
The basic components are soy sauce, maple syrup (or other syrup), lime (including the peel if it is organic) and ginger.
Onions and garlic can be used as well if you like, and either noodles or leftover rice. The rice should be cooled off before you use it in the recipe, which makes it way more manageable.
You can use almost any veggies: carrots, broccoli, pumpkin, cabbage, soy bean sprouts, fennel, bell peppers, celery, peas. Beans and tofu or other meat replacements are great too.
You can garnish the food beautifully with nuts or fried onions, chilis or Sriracha sauce. And of course fresh herbs.
Recipe for the Easy Stir-Fry
Serves 2, about 20 minutes
250 g (9 oz) noodles or 600 g (21 oz) cooked and cooled rice
3 tablespoons soy sauce
1 tablespoon maple syrup
juice and peel of 1 lime
1 tablespoon chopped ginger
2 cups veggies and protein sources – in the video I used
smoked tofu, carrots, broccoli and dried cranberries
for garnishing I used lime wedges, black pepper, fried onions, fresh herbs
How to make the Easy Stir-Fry
Cook noodles if you’re using them. If they are rice noodles, take a big pot with lots of water and stir often to get rid of the sticky starch. You don’t want to overcook them, that would make them fragile in the stir-fry. Rinse them well when cooked, to remove the starch. Add a little oil and stir to keep them from sticking.
Combine soy sauce, maple syrup, lime juice and peel in a big bowl. Add drained noodles (or the leftover rice) and stir well.
Heat some coconut oil in a wok or a wok skillet and add ginger, optional onions and garlic, then add the other veggies and protein sources.
Now stir-fry them for a minute or two and add the noodles. Keep stir-frying until cooked. Serve on plates and garnish.
Have you made this recipe? I would love to see your picture on Instagram @flymetotheveganbuffet or #flymetotheveganbuffet.
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