This is my version of old school vegetable stir fry with a sweet and sour sauce. It was delicious and took less than 30 minutes from prep to table. This reminds me of what Vintage Vegetarian food looked like (back when I was a little kid).
You can vary the vegetables (mushrooms, peppers and kale can work well too), whatever you have in the fridge really – because this is all about the sauce. Also I served this with Udon noodles, but buckwheat noodles for a gluten-free option will work perfectly too, or even just jasmine rice.
For protein you can stir in a beaten egg towards the end, or add cubed tofu / tempeh.
I used shredded cabbage, thinly sliced carrots, spring onions and baby spinach (last veg in the fridge I confess).
- Cook your noodles/ rice and set aside (you can dress it with a little Tamara or sauce sauce and a few drops of toasted sesame oil)
- Then prep your sauce by adding the following to a bowl and whisking together well
- 2 tablespoons apple cider vinegar
- 1/3 cup water
- 2 tablespoons of honey or brown sugar
- 1 tablespoon of Tamara or soy sauce
- 1 teaspoon of natural ketchup (optional)
- 1 heaped tablespoon of corn starch
- 1/2 teaspoon of salt
3. Then heat a deep pan or wok and in some coconut, peanut or macadamia oil stir fry your veggies to almost perfection (you can season with a little salt) and then just before your veg is perfectly done stir through the sauce, it will thicken quite quickly.
4. Take it off the heat and serve over your noodles or rice.