Quick and easy vegetable stir fry made spicy by adding a bit of sambal olek to the sauce. Works great as a plant-based entree when served with white or brown rice. The recipe works as a side dish as well.
Course Main Course, Side Dish, Vegetable
Keyword asian flavors, quick and easy recipe, spicy vegetables
1large carrotspeeled and thinly sliced into rounds (about 1 cup)
1red bell peppercut into squares
3cupswhite or brown ricecooked
Combine the tamari, sambal olek, honey, sesame oil and lime juice in a small bowl and whisk to combine.
Assemble all your cut veggies prior to beginning to cook.
Heat a wok or large skillet. When hot, the oil will almost be smoking. First cook the garlic and ginger just long enough to release the flavor.
Add the carrots and onion and cook, stirring constantly until crispy tender about 2-3 minutes. Next add the snow peas and bell pepper strips, cook 2 minutes stirring constantly. Next add the cabbage and cook until slightly wilted. Last add marinade and bean sprouts. Continue to stir vegetables in the pan, cooking until the sauce is heated.
Serve the stir-fried veggies over hot, cooked rice and