This Vegan Spring Veggie Stir Fry is a healthy and delicious meal which takes very little time and effort to prepare! Add tempeh for some extra protein or just enjoy this grain free & gluten-free crunchy-fresh spring veggies dish on its own!
Last week, I posted the recipe for my homemade Vegan Shiitake “Oyster” Sauce, this one right here:
I highly recommend you try it if you’re into Asian food and therefore in need of a good, clean sauce to flavor your stir fries with! I promised I would post a stir fry recipe to enjoy this Vegan Shiitake “Oyster” Sauce with so here we go!
This week, I am sharing with you my favorite spring veggie stir fry. These kind of recipes are always a challenge for me to put down on paper as I usually don’t measure my ingredients! I use what I have in the fridge, chop, toss, stir, add more, taste, adjust, done! Well, not so this time. I measured it all out and tested the recipe twice, just to be sure
As you can see in the picture below, I made some tempeh, too.
I don’t eat a whole lot of tempeh; I like it but somehow I just don’t buy it that often. I’m glad, however, I tried it with my veggie stir fry as it truly added to the many flavors of this dish!
Everybody has their own way of preparing tempeh and I have been playing around with different ingredients for a while – so far, this is my favorite version (below). My soldier loved it so I decided to include it here:
Tempeh Marinade Ingredients
8 oz tempeh
2 tablespoon (toasted) sesame oil
3 cloves garlic, crushed
1/2 cup balsamic vinegar
1 tablespoon grain free, gluten-free organic soy sauce
1 teaspoon maple syrup
Cut tempeh into 1″ cubes.
Mix all marinade ingredients in a bowl and add tempeh.
Marinade for at least 20 minutes, then strain out tempeh and discard liquid.
Over medium-high heat, fry tempeh for about 3 minutes on each side (5-7 minutes total) until tempeh is slightly crispy and golden brown in color around the edges.
Add to finished veggie stir fry and enjoy!
But now we’re getting to the really REALLY good stuff: My Spring Veggie Stir Fry!!
Go ahead and use any spring veggies you have or feel like eating. I happened to have asparagus and spring onions along with some bok choy from my CSA box. You can replace any of the veggies you will find in the recipe with veggies of your choice!
- 12 oz kelp noodles
- 1.5 tablespoon (toasted) sesame oil
- 1 bunch baby bok choy (separate white parts from green)
- ½ red pepper, sliced
- 3 medium spring onions, sliced (separate white parts from green)
- 1 cup green asparagus, cut into 2" pieces
- 3 cloves garlic, crushed
- 1 teaspoon fresh ginger, grated
- 2 tablespoon homemade shiitake "oyster" sauce or store-bought equivalent
- 1 tablespoon soy sauce
- 1 handful bean sprouts
- Salt to taste
- Rinse kelp noodles and set aside.
- Heat sesame oil in a large skillet over medium-high heat and begin sauteing veggies: Start with the ingredient that takes the longest to cook. Here: Baby bok choy (only the white crunchy parts), red pepper, spring onions (again, only the white part). Cook each for about 1 minute before adding the next; then asparagus, garlic, ginger and the green tops of bok choy. In total I cook these veggies for no more than 8 minutes but you may have to adjust cooking time depending on the veggies you use.
- Turn heat to low and add oyster sauce, soy sauce, bean sprouts and spring onion tops.
- Stir until all ingredients are evenly coated and heated and serve immediately over kelp noodles.