I LOVE stir frys. There are so many different ways to vary them, I like to use up fresh vegetables from my fridge and I always change up the sauce depending on what I’m in the mood for. Using a steel wok, the key is to prepare all items ahead of time as you are using high heat cooking and everything is added in the right timing for even cooking. You can never go wrong with a veggie stir fry. For this recipe I also included my favorite coconut rice, which pairs well with the sweetness of the dressing.
Stir frying tips:
- Cook your protein/tofu/tempeh first and set aside, then add to the wok at the end so it doesn’t get soggy and over-cooked.
- Add smaller vegetables like sprouts, snow peas, spinach right at the end so they don’t wilt and stay crisp.
- When using high heat, stir frequently to prevent the vegetables on the bottom of the wok from burning
- If using non-stick wok, use rubber or wood spatula to prevent the non-stick coating from scratching.
Sweet vegetable stir fry with coconut rice
To make the dressing whisk together in a small bowl the coconut aminos, minced ginger, maple syrup and chili flakes. Set aside. Make sure to cut all the vegetables ahead of time so they are prepared to be cooked. Cooking a stirfry over high heat requires consent stirring to prevent from burning.
Prepare the tofu: pour the Tamari into a small bowl and cover tofu to marinade. In the meantime start cooking the coconut rice, in a small saucepan combine rice, coconut milk and water and cover with a lid. Cook on medium-high heat, stirring occasionally to prevent the rice from sticking and burning. Once the rice comes to a boil, lower the heat and continue cooking 20-30 minutes, adding more water and stirring as needed, once the rice is softer, add the shredded coconut and a touch of salt and stir. Turn off the heat and let the rice sit in the covered pot.
While the rice is cooking, drain the Tamari from the tofu. Heat up the wok on high heat and toss in the tofu. Add a little water to prevent the tofu from sticking to the wrk and continue stirring until the tofu pieces are slightly toasted on all sides. Remove from the wok and set aside.
Add the peanut oil to the wok and toss in the cauliflower and broccoli. Stirring frequently.
Cook for a couple of minutes, then add the bok choy. Continue cooking on high heat and stirring for a couple more minutes until the bok choy is starting to soften.
Next, add the cabbage and continue cooking and tossing in the wok. Add the snow peas and let cook for a few more minutes, then toss in the tofu and bean sprouts. Lastly add the sauce, spilling in a circular motion around the brim of the wok and let it drizzle down and coat the vegetables. Keep stirring and cooking for a few minutes until the vegetables are all soft but not overly cooked.
Serve along with the coconut rice and sprinkle some sesame seeds for garnish.