Japanese Stir Fry Night

Japanese Stir Fry Night

*The first step is perfectly cooked Rice (use brown rice, quinoa or any grain and cook in a rice cooker OR use the instant rice that takes only 90 seconds in the microwave)
*Firm tofu: drain and soak up water in a paper towel and then chop tofu up into cubes
*In a HOT wok, stir-fry any veggies you like in coconut oil or grape seed oil (these are high heat oils and will not go rancid in the high heat environment of a stir-fry) and add a tiny splash of sesame oil (sesame oil is very strong in flavor, so you just use a teaspoon or so).

*Veggies that are great for this dish are broccoli, kale, snow peas, red peppers (drop these in at the last minute so they don’t overcook), mushrooms, spinach and water chestnuts.
I like to add sweet potatoes (cubed) and cook them in microwave (just like you know how to do with regular potatoes) and then cube them with olive oil, salt and pepper. The sweet potatoes give this dish a bit more calories if you are loading up for a big workout or need extra fuel.
*Spices in this stir-fry are; a dash of garlic powder, salt, pepper, dash of ginger, fresh green onions and any type of Asian stir fry sauce. (I love Soy Vey Veri Veri Teriyaki Marinade and Sauce)
*Top with sesame seeds (filled with iron) and crushed cashews (loaded with vitamins E, K and B6)

Ready to Eat with Compassion?
Sign up here to receive encouragement, exclusive content, a veggie starter kit and a mentor who will guide you on your journey!

Get more amazing vegan recipes delivered to your inbox!

Simple signup below and we'll send you new recipes!

You have Successfully Subscribed!

Pin It on Pinterest

Share This