Ingredients
Scale
- 1 cup of vibrant bell peppers, sliced
- 1 cup of snap peas
- 1 cup of carrots, julienned
- 2 cloves of garlic, minced
- 1 cup of plant-based shrimp or tofu shaped like seafood
- 3 tablespoons of soy sauce
- 2 tablespoons of vegetable oil
- 1 tablespoon of sesame oil
- 1 teaspoon of ginger, grated
- Salt and pepper to taste
- Cooked rice or noodles, for serving
Instructions
- Wash and slice the bell peppers, snap peas, and carrots, ensuring even sizes for cooking.
- Heat vegetable oil in a wok over medium-high, and sauté minced garlic and ginger for about 30 seconds until fragrant.
- Add the sliced vegetables and stir-fry for 5-7 minutes until tender yet crisp.
- Incorporate plant-based seafood, soy sauce, and sesame oil; cook for another 3-4 minutes, seasoning with salt and pepper.
- Serve over rice or noodles, garnishing with sesame seeds or fresh herbs.
Notes
- Feel free to experiment with other vegetables like broccoli or zucchini depending on your preferences.
- You can replace plant-based seafood with regular tofu or other proteins if desired.
- For a gluten-free option, use tamari instead of soy sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
