The Stir Fry is a Chinese cooking technique that has crossed pretty much every border in the world. The concept is the fast-cooking of ingredients, usually comprising mainly vegetables, in a small amount of oil while being stirred continuously. The stir fry is convenient, easy to make, and when done properly, super yummy!
Stir Fry dishes are great for vegans because we tend to eat at home a lot, especially for those living in areas where there aren't many vegan restaurant options. Home cooking tends to be a healthier option too, and a preference for me, anyway.
“But who has the time?” I hear you ask. Indeed. Which is why recipes like this Whole Beetroot & Vegetable Stir Fry are handy assets for those days when you fall through the door after work and think, “I don't have the energy to cook”. This Vegan stir fry can we whipped up in less than 10 minutes!
- 1 beetroot plus the stems and leaves from the bunch
- 1 stalk celery
- 1 red onion
- 1 carrot
- 1/2 cup beetroot stems
- 1 cup beet leaves
- 2 tablespoons coconut oil
- 1 tsp Chinese 5 spice
- 1 tablespoon white wine vinegar
- 2 tablespoons ginger
1. Wash all vegetables.
2. Peel the beetroot and slice into strips. Chop the stems and leaves and measure out 1/2 cup stems and 1 cup of leaves.
3. Slice red onion and ginger and chop carrots and celery.
4. Heat 2 tablespoons coconut oil in a wok until oil is hot.
5. Add onions and fry for 1 minute, stirring with wooden spoon.
6. Add remaining vegetables and toss to coat with oil.
7. Continue stirring and add Chinese 5 spice, white wine vinegar and ginger.
8. Cook for 5 minutes until vegetables are crisp-tender.