Vegetable Stir Fry

Dinner, Gluten-Free, Lunch, Main Dish, Vegan

I love a great Vegetable Stir Fry, especially when I can make it at home.  In making this stir fry, I used some organic vegan soba noodles, zucchini, sliced mushrooms, red pepper, carrots and purple cabbage.  I also added some sriracha sauce, rice vinegar, sesame oil, and, of course, soy sauce, which really delivered the flavor.  This dish was tasty and delicious.

I love to buy my fresh veggies from Whole Foods MarketWegmans and Sprouts Farmers Market.  Their selection is outstanding.  If you’d like to see some great kitchen essentials, check out the ones I use at

Vegetable Stir Fry

1 Cup of sliced mushrooms, (1 container)
1 Cup of shredded carrot, (about 1 medium carrot)
1 Red pepper, sliced
1 Cup of thinly sliced purple cabbage
1 Zucchini, cut in quarters
1 Cup of green onions, sliced

4 Tablespoons of soy sauce
1 Tablespoon of dark soy sauce
1 Tablespoon of rice wine vinegar
1 Tablespoon of coconut sugar
1/2 Teaspoon of black pepper
1-2 Teaspoons of hot sauce, or as desired

-To make the sauce, simply whisk together the soy sauce, dark sauce, rice wine vinegar, coconut sugar, black pepper and hot sauce in a small bowl. Then add 1 tablespoon of sesame oil to a wok and turn on the heat. Once the oil is hot, add the mushrooms and sauté for about 2-3 minutes. If needed add in a little additional oil, then add red pepper and the other vegetables and sauté for 2-3 minutes. Add in the noodles and stir fry sauce. Combine ingredients and cook for an additional 3-5 minutes until everything is warmed and coated in sauce. The noodles and sauce should soak up all the sauce, if you would like more sauce, you can add an additional 1-2 tablespoons of soy sauce. Remove from the heat and garnish with sliced onions and sesame seeds. Serve and enjoy!

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