Cook the vegetables on medium high warmth for 20 – 25 minutes, blending frequently, until the vast majority of the fluid has vanished and vegetables are cooked yet not very delicate.
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- 1 tablespoon sesame oil
- 8 oz sliced water chestnuts
- 8 oz sugar snap peas
- 8 oz sliced mushrooms
- 1 red bell pepper, sliced
- 1 bunch of green onions, sliced (around 1 1/2 cups worth)
- 4 cups fresh broccoli florets
- 12 cloves of garlic, minced
- 1/4 cup minced fresh ginger
- 1 batch stir fry sauce
- white rice, for serving
INSTRUCTIONS
- Heat a large skillet or jumbo cooker to medium high heat with 1 tablespoon of sesame oil
- Add water chestnuts, sugar snap peas, mushrooms, bell pepper, green onions, broccoli, garlic, and ginger
- Cook for 20 - 25 minutes, stirring often, until most of the liquid evaporates and vegetables are cooked but not too soft
- Add stir fry sauce and cook an additional 3 - 5 minutes, until sauce thickens and coats vegetables
- Serve alone or over white rice
Read more our recipe SPICY VEGAN BLACK BEAN SOUP #recipe #easy
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