Veggie Stir-Fry with Garlic Sauce

Harvest your garden, farmers’ market, or the supermarket produce aisle, and pull this stir-fry together for a colorful, flavorful, healthy vegan Asian meal.
Harvest your garden, farmers’ market, or the supermarket produce aisle, and pull this stir-fry together for a colorful, flavorful, healthy vegan Asian meal.

Veggie Stir-Fry with Garlic Sauce

Serves 4

For the stir-fry:

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• 1 tablespoon soy sauce

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• 2 tablespoons Nakano Seasoned Rice Wine Vinegar

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• 1 tablespoon minced fresh ginger

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• 2 tablespoons minced scallions

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• 1/4 cup peanut oil, divided

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• 1 cup chopped onion

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• 1 cup broccoli florets

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• 1 cup cauliflower florets

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• 1 cup diced red bell pepper

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• 1 cup diced zucchini or summer squash

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• 1 cup walnuts, coarsely chopped, toasted

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• Steamed white or brown rice for serving

For the sauce:

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• 1/3 cup vegetable broth

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• 2 tablespoons soy sauce

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• 1 teaspoon toasted sesame oil

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• 1 large garlic clove, minced

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• 1 teaspoon cornstarch

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• 1 teaspoon granulated sugar

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• Pinch of hot red pepper flakes

Directions:

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1. In a large bowl, whisk together soy sauce, vinegar, ginger, green onions, and 2 tablespoons peanut oil. Add onion, broccoli, cauliflower, pepper, and zucchini, tossing to coat.

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2. Add remaining oil to a wok and heat over high heat. Add vegetable mixture to the wok and cook, stirring often, until vegetables are just tender.

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3. To make the sauce, combine all ingredients in a small bowl. Use the spatula to move vegetables to the outsides of the wok and pour garlic sauce in the center and bring to a simmer.

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4. Stir vegetables into the sauce to coat. Add walnuts and toss again.

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5. Serve immediately over rice.

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