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Associa Family Cookbook Volume III
1. Make the stir-fry sauce by blending all ingredients in a blender.
2. Transfer contents to a small saucepan and heat on low, stirring occasionally for 1-2 minutes. Remove
from heat and set aside.
3. Make the stir-fry by heating the vegetable oil in a wok over medium-high heat. Add garlic, ginger,
mushrooms, and onions and sauté until onions are translucent and mushrooms are lightly browned.
4. Add carrots, broccoli, and cauliflower and cook for 10 minutes, moving these
vegetables to the wok's bottom and stirring occasionally.
5. Add the red bell peppers, zucchini, and bok choy and cook for 5 minutes.
6. Stir the desired amount of sauce into vegetable mixture and heat for 1 minute
before removing.
7. Top plated brown rice with stir-fry vegetable mixture. Garnish with black sesame
seeds and serve immediately.
Vegan Stir-Fry
S E R V E S 6
ingredients
directions
Stir-Fry Sauce
½ cup soy sauce
¼ cup water
½ cup pineapple
2 cloves garlic, minced
2 Tbsp rice vinegar
1 Tbsp arrowroot powder
Stir-Fry
2 Tbsp vegetable oil
3 cloves garlic, minced
1 tsp ginger, minced
16 oz mushrooms, sliced
1 large white onion, diced
2 carrots, sliced
1 head broccoli, cut into bite-size florets
½ head cauliflower
1 red bell pepper, sliced
1 zucchini, sliced
2 heads bok choy, sliced
1 cup short-grain brown rice, cooked
black sesame seeds (for garnish)
A S S O C I A S I E R R A N O R T H
ENTRÉES
