Basic Stirfry Sauce Ingredients:
1 Tbsp sunflower oil
3 Tbsp soy sauce
1 Tbsp rice vinegar
1 tsp sesame oil
1 – 2 tsp sriracha sauce
1 Tbsp cornstarch
2 cloves garlic, peeled & minced or pressed
1⁄2 cup water + more if needed
Vegetable Ingredients:
2 Tbsp sunflower oil, divided
1 medium onion, peeled and sliced
1 stalk celery, cut on the bias
2 carrots, peeled and cut on the bias
1 cup broccoli florets, cut into bite-sized pieces
1 cup cauliflower florets, cut into bite-sized pieces
1 large pepper, sliced
1 cup zucchini, cut in half rounds
6 cremini mushrooms, washed and quartered
- For sauce: Combine all sauce ingredients in a bowl, whisking until smooth. Set aside.
- For stirfry: Heat 2 tsp oil on high heat in a large, wide, non-stick frying pan or wok.
- Add onions and celery, stirring occasionally until nicely browned (and possibly charred a bit).
- Set aside in large bowl.
- Heat another 1 tsp of oil, then add carrots, broccoli and cauliflower, repeating instructions above. Set aside.
- Heat another 1 tsp of oil, add peppers and zucchini, repeating stirfry instructions. Set aside.
- Finally, add 1 tsp of oil to pan, and cook mushrooms. Set aside.
- Place pan back on burner, turning heat down to medium.
- Give sauce mixture a stir, then pour into heated pan. Quickly stir, then add cooked vegetables, stirring well to coat veggies in sauce.
- Feel free to top your stirfry with chopped nuts, cooked tofu or sprouts. Serve with extra sriracha.