Spicy Vegan Stir-Fry with Hoisin and Ponzu Sauce
What Started it all:
thai cilli, hoisin sauce, ponzu sauce
This vibrant and flavorful vegan stir-fry combines the heat of Thai chili with the rich sweetness of hoisin sauce and the tangy zest of ponzu sauce. Perfect for a quick weeknight dinner, this dish is not only easy to prepare but also packed with nutrients. Let’s get cooking!
Ingredients
- 2 tablespoons Thai chili, finely chopped (adjust to taste)
- 1/4 cup hoisin sauce
- 1/4 cup ponzu sauce
- 1 cup bell peppers, sliced (any color)
- 1 cup broccoli florets
- 1 cup snap peas
- 1 cup carrots, julienned
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 cups cooked rice or quinoa (for serving)
- Fresh cilantro, for garnish (optional)
- Sesame seeds, for garnish (optional)
Instructions
- Prepare the Vegetables: Wash and slice all the vegetables as indicated in the ingredient list. Set aside.
- Heat the Oil: In a large skillet or wok, heat the sesame oil over medium-high heat.
- Sauté Aromatics: Add the minced garlic and ginger to the pan. Sauté for about 1 minute until fragrant.
- Add Vegetables: Toss in the bell peppers, broccoli, snap peas, and carrots. Stir-fry for about 5-7 minutes, or until the vegetables are tender-crisp.
- Incorporate Sauces: Pour in the hoisin sauce and ponzu sauce. Stir well to coat all the vegetables evenly. Add the chopped Thai chili according to your spice preference.
- Cook Further: Continue to stir-fry for an additional 2-3 minutes, allowing the sauces to thicken slightly and flavors to meld.
- Serve: Remove from heat and serve over cooked rice or quinoa. Garnish with fresh cilantro and sesame seeds if desired.
This Spicy Vegan Stir-Fry is a delightful combination of flavors and textures that will satisfy your taste buds while keeping it healthy and plant-based. Enjoy this dish as a quick meal, or impress your friends with your culinary skills! Happy cooking!