1 tablespoon of vegetable oil
1 red onion, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 small head of broccoli, cut into florets
1 medium carrot, peeled and thinly sliced
1/2 cup of sliced mushrooms
2 cloves of garlic, minced
1 teaspoon of minced ginger
1 tablespoon of soy sauce
1 tablespoon of hoisin sauce
Salt and pepper to taste
Cooked rice or noodles, to serve
Heat the vegetable oil in a large wok or frying pan over high heat.
Add the sliced red onion and stir-fry for 1-2 minutes until slightly softened.
Add the bell peppers, broccoli, carrot, and mushrooms, and stir-fry for 2-3 minutes until they start to soften.
Add the minced garlic and ginger and stir-fry for another 1-2 minutes until fragrant.
In a small bowl, mix together the soy sauce and hoisin sauce, then pour over the vegetables and stir-fry until everything is coated and the vegetables are tender-crisp.
Season with salt and pepper to taste.
Serve hot over cooked rice or noodles.
Vegan rainbow of food
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