Name: Easy Stir Fry for 2
Ingredients: 1 cup prepared tasty vegetable stock; 3 cups Bok choy; 1 cup thinly sliced red bell pepper; 1 -2 clove(s) Garlic, crushed; 2 tbsp minced Ginger root; 8 Green onion stems, chopped; 3 cups shredded cabbage; 1 cup sliced mushrooms; 1 cup Snow peas; 5 tbsp Soy sauce or gluten free tamari; 1 cup cooked legumes such as chickpeas or 220g firm tofu; A few cashew nuts as a topping

Easy Stir Fry for 2

Author: Nicki

Print Recipe

Ingredients

1 cup prepared tasty vegetable stock
3 cups Bok choy
1 cup thinly sliced red bell pepper
1 -2 clove(s) Garlic, crushed
2 tbsp minced Ginger root
8 Green onion stems, chopped
3 cups shredded cabbage
1 cup sliced mushrooms
1 cup Snow peas
5 tbsp Soy sauce or gluten free tamari
1 cup cooked legumes such as chickpeas or 220g firm tofu
A few cashew nuts as a topping

Instructions

Sauté garlic, ginger, green onion in 1/3 cup vegetable stock for 3-5 minutes on med-low heat; be careful not to overcook or burn the garlic. Add more liquid if needed.
Add some of the soy sauce, sliced red bell pepper and mushrooms. Sauté for another two minutes at medium heat.
Then add the rest of the vegetables.
Add more soy sauce, veg stock and the beans or tofu.
Let the vegetables cook on medium-low heat until they are cooked through but still firm. Keep adding liquid so the vegetables don’t burn.
Serve on top of 1/3 to 1/2 cup cooked brown rice, quinoa or bean-based noodles.