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Sweet and Sour Veggie Stir-Fry

Serves: 4

Difficulty: Easy

Prep time: 10 minutes

Cook time: ~15 minutes

Thai-inspired stir-fry makes for a hearty meal good enough to entertain guests. Easy to prepare ahead of time, this recipe is a quick and easy meal!

2 tablespoons oil

4 shallots, sliced thinly

3 cloves garlic, minced

9 ounces Nappa cabbage, shredded

8 baby corn cobs, sliced on the diagonal

2 red bell peppers, sliced thinly

1 ¾ cups snow peas, trimmed and sliced

4 tablespoons veggie broth

(optional – 8 ounces tofu, rinsed, drained and cut into ½ inch cubes)

2 tablespoons soy sauce

1 tablespoon sugar

2 tablespoons rice vinegar

½ teaspoon red pepper flakes

½ to 1 cup cilantro, chopped

Heat the oil in a large skillet or wok over medium heat. Add shallots and garlic; cook and stir for a few minutes until golden brown. Add the shredded cabbage, toss and cook for 30 seconds to one minute, then add the corn cobs and repeat. Add the red peppers, snow peas and

optional tofu, each time adding a single ingredient and tossing it over the heat for about 30 sec to 1 min before adding the next ingredient. Pour in the stock and soy sauce. Mix the sugar and vinegar in a small bowl, stirring until the sugar is completely dissolved, then add to the wok. Sprinkle in chili flakes and cilantro, toss to mix well and serve.

Notes

Mix this up anyway you want with items you have on hand! Try these substitutions:

shallots – small onion, thinly sliced

Nappa cabbage – ½ green cabbage, shredded

Red peppers – yellow, orange peppers

Snow peas – green beans

Baby corn – frozen or fresh corn kernels