Stir-fry Vegan Chickun, Broccoli and Red Pepper

This is a quick and delicious main meal that can be enjoyed any time of the year.

Stir-fry Vegan Chickun with Broccoli and Red Pepper

Serving Size: 4

Ingredients

  • 12 ounces Vegan “chickun” pieces
  • 1 large head broccoli, cut into florets
  • 1 sweet red pepper, de-seeded and cut into pieces
  • 1 red chili pepper, de-seeded and cut into small rounds
  • 1 lime, sliced and juiced
  • 2 tablespoons cooking oil
  • 3 cloves garlic, minced
  • 1 red onion, sliced
  • 1 white rice, cup
  • 2 water, cups

for the sauce:

  • 4 tablespoons tamari or soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon mirin
  • thumb-sized piece ginger, peeled and grated
  • 2 tablespoons cornstarch
  • 2 spring onions, sliced

Directions:

  1. Mix the ingredients for the sauce.
  2. Cook the rice.
  3. Cut the broccoli into florets (you can save the stems to make soup).
  4. Place the broccoli in a steamer and steam al dente.
  5. Meanwhile, slice the red pepper and red onion.
  6. Place the red pepper pieces and sliced onion in a frying pan with the oil.
  7. Lightly sauté or stir fry.
  8. Add the steamed broccoli and the chickun pieces
  9. Add the garlic and ½ of the red chili pepper pieces.
  10. Pour the sauce over the meal and allow the sauce to slightly thicken.
  11. Squeeze a bit of the lime over the meal, saving a slice for serving.
  12. Serve the meal over whiter rice, garnished with sliced spring onions and a few pieces of the chili pepper and a slice of lime on the side.


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