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Your Allergy Chefs Sweet and Sour Veggie Stir Fry - Your Allergy Chefs
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Sweet and Sour Veggie Stir Fry

Yield 4 Servings

Free of: gluten and top 9 allergens.

The perfect balance of sweet and savory!

Ingredients

Sauce

1/2 cup packed light brown sugar

1/2 cup vegetable broth or water

1/4 cup apple cider vinegar

1/4 cup ketchup

2 tbsp coconut aminos

4 tsp cornstarch

Stir Fry

2 tbsp olive oil

1 cup diced onions

1/2 cup diced red bell pepper

1/2 cup diced green bell pepper

1/8 tsp salt

4 cups chopped green cabbage, blanched (see recipe notes)

3 cups broccoli florets, blanched (see recipe notes)

1/2 cup diagonally cut carrots, blanched (see recipe notes)

4 cups cooked brown or white rice

1/4 cup chopped green onions, garnish

Instructions

  1. For the sauce, place all sauce ingredients in a small saucepan over medium heat, whisking to combine. Whisk constantly. It could take up to 5 minutes, but when it comes to a simmer, whisk for another 2 minutes. Remove from heat and set aside. This makes 1-1/4 cups of sauce.
  2. For the stir fry, heat flat-bottomed wok or large sauté pan over medium-high heat until a drop of water vaporizes immediately on contact. Add oil and swirl around in pan. When oil is hot add onions, bell peppers, and salt. Cook and toss for 1 to 1-1/2 minutes. Add cabbage, broccoli, and carrots. Stir or toss for another 1 to 1-1/2 minutes. Add sauce and bring to a boil, stirring for 1 minute.
  3. Serve over rice and garnish with green onions.

Notes

  • Diagonal cut carrots: After peeling the carrot, place on a cutting board. Holding the carrot firmly, use a sharp knife to cut the carrot at a 60-degree angle. Continue cutting the carrot on the diagonal, keeping the pieces uniform in width.
  • Blanching the Vegetables: For the cabbage, place cabbage in boiling water for 30 seconds to 1 minute. With a slotted spoon, transfer into an ice bath (bowl of water and ice) to shock and stop cooking process; drain. For the broccoli, place broccoli in boiling water and blanch for 2 minutes. Shock in ice bath; drain. For the carrots, blanch in boiling water for 30 seconds to 1 minute, shock in ice bath, and drain. These vegetables can be blanched, cooled down, drained, and stored in the fridge for several days until needed.
  • Other veggies that can be substituted are mushrooms, celery, zucchini, bok choy, sugar snap peas, bamboo shoots, water chestnuts, blanched green beans, pineapple, baby corn, cauliflower, bean sprouts - you name it. Choose your favorite veggies.
  • Add chicken if you desire, reducing broccoli from 3 to 2 cups. Cut 1-pound boneless, skinless chicken breasts or thighs into 1-inch cubes. Heat oil in wok or large sauté pan. Add half of the chicken in a single layer and season with salt and pepper. Cook for 3 to 5 minutes until cooked through. Remove from skillet and repeat with remaining chicken. Follow directions for the veggie stir fry, adding the chicken back into the skillet with the cabbage, broccoli, and carrots.
  • This stir fry is great served over rice, quinoa, cauliflower rice, noodles, or lettuce cups.

Courses Mains

Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/sweet-and-sour-veggie-stir-fry/