QUICK WEEKNIGHT MEALS: STIR FRY
Join Chef Ed, a vegan chef, as he guides viewers through the art of cooking quick and easy vegan weeknight meals that are both delicious and nutritious. This episode will be 'Fast & Flavorful' and features Chef Ed sharing his expertise in preparing healthy, plant-based meals that are perfect for busy weeknights. Chef Ed demonstrates how to make this meal with ease, highlighting the best ingredients and time-saving techniques. With step-by-step instructions and an innovative, mouth-watering recipe, this is the ultimate guide for anyone looking to eat more plant-based, without compromising on flavor or convenience.
Ingredients
2 tbsp veg oil
1/2 small purple cabbage, thinly sliced
2 bok choy, chopped
3 cloves garlic, minced
1 tbsp fresh ginger, minced
2 tbsp soy sauce
1 tbsp abc soy sauce(sweet)
2 tbsp sesame oil
8 oz mushrooms, sliced
1 chili pepper, minced
1/4 c onion, sliced
8 oz firm tofu, diced
2 c of broccoli florets
cilantro
3 tbsp scallion, sliced
Preparation
1. In a large wok or pan, heat up the oil over high heat.
2. Once the oil is hot, add the garlic, ginger, onion and red chili, and stir-fry for 30 seconds until fragrant.
3. Add the sliced mushrooms and stir-fry for 2-3 minutes until they start to brown and release their juices.
4. Next, add the cubed tofu and stir-fry for 2-3 minutes until the tofu starts to brown and crisp up.
5. Add the sliced purple cabbage and bok choy to the wok, and stir-fry for 2-3 minutes until they start to wilt.
6. Add the broccoli florets to the wok and stir-fry for another 2-3 minutes until they turn bright green.
7. Drizzle the soy sauces and sesame oil over the stir fry, and give everything a good stir to combine.
8. Once everything is heated through and well combined, turn off the heat and serve hot.
This stir-fry is a delicious and nutritious dish that's full of flavor and color. Enjoy!
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