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PREP TIME
0 mins
COOK TIME
0 mins
COURSE
Savory Recipes ,
Vegetarian Recipes ,
Vegan Recipes ,
CUISINE
Asian Food Recipes
SERVINGS
1 People
CALORIES
not defined
-
1
serving of cooked brown or white rice
-
0.5
cup
sliced mushrooms (you can use tofu instead)
-
1
tsp
olive oil (optional)
-
0.25
cup
green onions, chopped, plus extra for garnishing
-
1
cup
frozen stir fry vegetables (or substitute with fresh vegetables of choice)
-
1
tsp
corn starch (or flour)
-
Sesame seeds for garnishing
-
For the sauce:
-
2
Tbsp
soy sauce
-
2
Tbsp
maple syrup
-
0.5
Tbsp
sriracha or hot sauce
-
0.5
Tbsp
ketchup
-
0.25
tsp
garlic powder
-
0.25
tsp
ground ginger
- In a medium frying pan, sauté the mushroom or tofu in the olive oil, or a tiny bit of water if not using oil.
- Add the green onions and frozen vegetables. Cook for 1-2 minutes or until vegetables are done to your liking.
- If using fresh vegetables, add 2 Tbsps. of water and cover to cook for 5 minutes or until done to your liking.
- Add the corn starch and mix to combine.
- While the vegetables are cooking, mix the ingredients of the sauce together.
- After the vegetables are done, stir in the sauce and cook for 1 minute or until slightly thickened. Remove from heat.
- Serve over cooked rice and garnish with chopped green onions and sesame seeds.
KEYWORD
not defined