This no cook asian stir fry is a simple way to make a tasty meal without having to get out a pan or wok. Ideal to have on hand for a lazy lunch or dinner – and absolutely fantastic when travelling!
You can use any combination of vegetables that you like and adjust the spices and flavors to your own taste. Quick, easy and delicious… plant based food for the win 🙂
- 4 cups Mixed Vegetables chopped into small pieces (I used broccoli, red peppers, Chinese cabbage and bok choy)
- 2 cups Mushrooms sliced
- 1-2 tbs Sesame Seeds
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1 tbs Paprika
- 1/4 cup Soy Sauce (or tamari/braggs aminos)
- 1/2 tsp Celtic Sea Salt
- 1 tbs Maple Syrup
- 1/4 tsp Chilli Flakes (optional, to taste)
- Black Pepper to taste
I let this marinate at room temperature so it is ready to eat with warm noodles or rice. You can sit it in the fridge if you don't mind the mixture being cold - you can reheat later or eat as a salad too!