A classic stir fry is a great, simple, no-muss-no-fuss weeknight dinner staple. It’s easy to adapt for dietary restrictions, tricks kids into eating veggies, and is ready in a flash. The only problem?
It gets boring.
A veggie-heavy and pan-cooked version of the deep fried original, this zingy dish is loaded with protein and fibre– plus it makes a mean left-over lunch at the office.
- 1 Tablespoon Sesame Oil
- 1 white onion, diced
- 2 cloves of garlic, diced
- 1/4 cup reduced-sodium soy sauce
- 1 tsp apple cider vinegar (red wine vinegar works, too)
- Juice of two oranges
- 1 tsp cornstarch
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeno pepper, diced
- 1/2 scotch bonnet pepper, diced (omit if you don't like it reeeaally spicy!)
- 2 portobello mushrooms, cut in chunks
- 1 head of broccoli
- 1 lb white shrimp, deshelled
- 1 package extra firm tofu, diced
- Green onions, diced (optional)
- 1/2 cup unsalted cashews (optional)
- In a wok or large skillet, heat your sesame oil on medium heat for 2-3 minutes.
- Add your white onion and cook for 2-3 minutes, occasionally stirring to avoid burning.
- Add garlic, cook for about 40-50 seconds.
- Add soy sauce, vinegar, orange juice, and cornstarch. Whisk until smooth.
- Add your solids! This means shrimp, tofu, cashews, broccoli, mushrooms, & peppers.
- Cook on medium heat for at least 8-10 minutes, or until shrimp are thoroughly pink.
- Serve on a bed of wild rice.
- If you don't want your stir fry spicy at all, omit both the jalapeno pepper and the scotch bonnet pepper.
- If the contents of the wok become too dry while cooking, add a bit of water.
Try this spicy, clean, & lean dinner for your next Meatless Monday dinner!