Vegan Vegetable Stir-Fry with Sauce
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 bell pepper, julienned
- 1 carrot, julienned
- 1 zucchini, sliced
- 1 cup broccoli florets
- 2 cups cooked rice or noodles
- 3 tablespoons soy sauce
- 1 tablespoon agave syrup
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1/4 cup water
- Salt and pepper to taste
Optional toppings
- sliced green onions
- sesame seeds
- chopped peanuts
Preparation
Cook rice or noodles according to package instructions and set aside
In a large skillet or wok, heat vegetable oil over medium-high heat
Add onion and garlic and stir-fry for 2-3 minutes until softened and fragrant
Add bell pepper, carrot, zucchini, and broccoli and stir-fry for 5-7 minutes until vegetables are tender-crisp
In a small bowl, mix soy sauce, agave syrup, sesame oil, cornstarch, and water to create the sauce
Pour the sauce over the vegetables and stir to coat evenly
Cook for an additional 2 minutes until the sauce thickens
Season with salt and pepper to taste
Serve the stir-fry over the cooked rice or noodles and add optional toppings if desired
