This is the yummy supper that my husband whipped up one day as a postpartum meal for me. I needed veggies real bad and so he created this veggie loaded stir-fry. I have requested it often since that evening because it is sooooo good. I think that he may be better at cooking than I am although I definitely wear the pants in the baking department. I am not a very patient person, especially when I am hungry but he takes his time to slowly cook and stir the vegetables until they are just perfect. I made sure to get a picture of this tonight and ask him his method to share with all of you. Hope you enjoy!
Maple Garlic Veggie Stir-Fry
This is definitely without a doubt my favorite dinner! I love stir-fry’s and used to go weak in the knees for Chinese food in my pre-vegan days. This dish is a lot healthier of course and so simple to prepare. The vegetables are cooked in a sweet maple garlic sauce and perfect upon a beautiful bed of brown rice. You will never miss Chinese take out again!
For the Stir-Fry
- 3-4 tablespoons sunflower oil
- 1 medium yellow onion, cut into slices
- 4 cloves of chopped garlic (this makes the dish)
- 3 medium carrots, cut into thick coins
- 2 bell peppers of your choice, sliced
- 1 large head broccoli, chopped
- 1/2 head cauliflower, chopped
- 1/4 cup whole roasted almonds (optional)
For the Sauce
- 1/2 cup soy sauce or shoyu
- 1/4 cup pure maple syrup
Heat the sunflower oil in a large skillet or wok on med-high. Add the garlic and onion and saute for 5 minutes until the onions begin to soften. Add the carrots and continue to cook a few minutes more, stirring until the carrots begin to soften. Add the soy sauce and maple syrup. Next add the peppers, broccoli, cauliflower and almonds (if desired) stir and cover to cook for another 12-15 minutes, stirring occasionally to thoroughly cook all the veggies. Stir-fry is ready when the vegetables can be poked with a fork, but aren’t too tender. Serve on a bed of brown rice.
I think I just drooled on my keyboard!