Vegan Vegetable Stir Fry

March 25, 2015
Vegan Vegetable Stir Fry

Wednesday, half way through the week day. Unfortunately it’s still below zero here in balmy Southern Ontario, when will this madness end? I had to wipe the frost of my bike today! Hopefully soon so I can give you something else to read about! And when the warmer weather does finally arrive maybe we can start to take photographs of our recipes outside using natural sunlight, wouldn’t that be nice! Speaking of lights, I picked up a super cool little Sima ultra bright video light which is perfect for my iPhone Instagram pics. It just gives them that bit extra light when doing breakfast and lunch pics.

We’ve recently posted our pics on Pinterest, you could call us Pinterest newbies if you like. We are slowly getting the hang of it and have started to follow some vegan boards on there. So many great recipes and ideas in that community. If you are interested our Pinterest username is ripelife (wasn’t that hard) After getting home from the gym rather late I decided to make a quick and delicious Vegan Vegetable Stir Fry. The thing I like about vegetable stir fries is that you can throw just about anything in them and they’ll be great. This is also a great way to empty that fridge before you go grocery shopping again.

Vegan Vegetable Stir Fry
For this vegetable stir fry I used small sweet peppers, the orange, yellow and red variety. Snap peas really went well with this to give it a real crunch.

Vegan Vegetable Stir Fry
Bok Choy Chinese cabbage has a mild flavor that makes it great for stir fries, soups or eating raw in a salad. It is an excellent source of calcium and B vitamins.

Vegan Vegetable Stir Fry
Vegan Vegetable Stir Fry

Vegan Vegetable Stir Fry
Prep time
Cook time
Total time
Recipe type: Entree
Cuisine: Chinese
Serves: 4
  • 1 tablespoon coconut oil
  • 6 small sweet peppers sliced thinly
  • 2 cloves garlic
  • 1 teaspoon ginger
  • 3 Thai chilli peppers chopped
  • 1 red onion sliced
  • 2 stalk celery sliced
  • 1 cup carrot shredded
  • 1 cup cabbage shredded
  • 1 cup snap peas
  • 4 bok choy sliced
  • Sauce
  • ¼ cup vegetable broth
  • ¼ cup tamari sauce
  • 2 teaspoon rice wine vinegar
  • 2 teaspoon toasted sesame oil
  • 1 tablespoon tapioca starch
  1. In a wok or large skillet heat up oil. Add onions and garlic ginger peppers snap peas and celery Sauté till soft. Then add shredded carrots cabbage and bok joy. Sauté for 5-10 minutes.
  2. Add sauce ingredients to a bowl and mix together then add to vegetables. Coat vegetables in sauce

No Comments

Leave a Reply