First let’s start with some good news: my book is out! Yay! It took a long time, much longer than it should but that was then and now it’s done and I’m super duper excited…can you tell?
But that means things have been busy. Crazy busy in fact but that’s when it’s most important to eat healthy and right. Right? At least for me it is. My weight loss goal is in sight, I feel good and I need a lot of energy to give this round of book promo the old college try.
So for this recipe I relied heavily on my spice rack. Aside from curries and stews, stir-fries are on my list of easy go-to meals when you’ve got a fridge full of vegetables and no game plan. Even if you do have a game plan but you change your mind, grab a few key ingredients and you’re good to go.
Since I love ginger and we had about a kilo of cap mushrooms, ginger mushroom stir fry seemed like the perfect quick and easy vegan meal.
The ingredients don’t matter a lot when it comes to a good stir fry so just follow these tips:
Cut the vegetables in a uniform-ish size. This helps with cooking and eating later.
Cook the vegetables that take the longest first, adding them by cook time if you use a wok
Prep your starter herbs & spices: ginger, garlic & onions
This dish consisted of leeks, mushrooms, bell peppers, garlic, cauliflower & ginger. You can add tofu or beans or whatever else you want but with the rice it was plenty satisfying and the sauce really brought it all together.
A good stir fry sauce doesn’t have to come from a jar, all you need is tomato paste, soy sauce, corn starch and your favorite herbs and spices. I like to add spicy Korean chili flakes, cumin or cardamom, garam masala, Hoisin, Sambal or sriracha just to name a few. The point is to experiment and see what you like. Add some fresh orange zest and juice to give your vegan stir fry an General Tso’s flavor!
And there you have it, another thirty minute vegan meal you can enjoy any night of the week. Or, if you’re feeling very creative, every night of the week!
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