Say hello to a super flavorful vegetable stir-fry! It’s perfect for meatless Monday’s, packed with flavor, and beyond satisfying.
Confession: I have a tendency to over-indulge at times. I mean, sometimes I just can’t help myself! After my little indulge-a-thons I like to have a little reset, AKA a day of super clean eating. This vegetable stir fry is definitely a go to on days like these.
Filled with a ton of of fiber, vitamin C and vitamin A and packed with flavor this stir fry is a clean eating winner in my book. I regularly have this by itself for lunch or topped with chicken for a satisfying dinner.
If you’re like me and sometimes have a craving for fresh veggies this dish is guaranteed to do the trick!
- 1 tablespoon olive oil
- 3 cloves garlic
- 2 broccoli crowns, copped
- 1 medium bell pepper, sliced
- 1 8oz package mushrooms
- 3 cups kale
- ¼ cup water
- 2 cups cooked brown rice
- 1 tablespoon ginger
- 2 tablespoons peanut butter, almond butter can be substituted
- 1 teaspoon sesame oil
- ¼ cup white wine vinegar
- ½ cup low sodium Tamari, low sodium soy sauce
- 2 tablespoons maple syrup
- 1 teaspoon dijon mustard
- 1 teaspoon Siracha
- 1 tablespoon cilantro
- In a large stir-fry pan sauté garlic in olive oil for 2 minutes or until fragrant
- Add in broccoli and mushrooms and sauté for another 3 minutes
- Incorporate bell pepper, kale and water, cover and steam for 2 mintes
- While vegetables are steaming combines all ingredients for peanut sauce: ginger, peanut butter, sesame oil, white wine vinegar, Tamari, maple syrup, dijon mustard and Sriracha
- Pour half of peanut sauce over vegetables and cook for another 2 minutes
- Top with cilantro
- Serve over brown rice and drizzle with remaining peanut sauce