Vegan Asian Stir Fry with Baby Corn and Bamboo Shoots {GF}
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Have dinner on the table in 30 minutes with this vegan Asian stir fry packed with flavor from baby corn, bamboo shoots and sugar snap peas. A super simple yet delicious meal. Gluten Free.
Course:
Dinner
Cuisine:
Asian, gluten free, Healthy, Vegan
Servings: 4
Calories: 379 kcal
Ingredients
- 2 tablespoons garlic chopped
- 3 tablespoons chopped ginger
- 1 tablespoon coconut oil
- 8 ounces sugar snap peas halved
- 1 15 ounce can bamboo shoots drained
- 1 15 ounce can baby corn drained and halved
- 1-2 tablespoons gluten free tamari
- 1-2 tablespoons vegan oyster sauce mushroom sauce or hoisin sauce
- 6 ounces thin rice nooldes soaked in hot water until soft then rinsed with cold water and drained,
- 1-2 teaspoons sesame oil
- 1 tablespoon sesame seeds optional
- 1 tablespoon chili garlic sauce or Sriracha optional
- 1 red chili pepper finely diced (optional)
Instructions
-
Heat pan over medium-high heat and add coconut oil.
-
Add ginger and garlic and cook until fragrant, 1-2 minutes.
-
Add sugar snap peas and cook for a couple minutes.
-
Add bamboo shoots and cook for a couple minutes, stirring frequently.
-
Add baby corn and cook for a couple more minutes.
-
Add gluten free tamari, hoisin or mushroom sauce, sesame oil and chili garlic sauce if using.
-
Mix, and add the noodles. Stir until incorporated. Increase heat to high and cook for another 30 seconds.
-
Serve garnished with additional sesame oil, sesame seeds, chili garlic sauce and chili pepper (all optional).
Nutrition Facts
Vegan Asian Stir Fry with Baby Corn and Bamboo Shoots {GF}
Amount Per Serving
Calories 379
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Sodium 551mg24%
Potassium 557mg16%
Carbohydrates 71g24%
Fiber 7g29%
Sugar 10g11%
Protein 10g20%
Vitamin A 1035IU21%
Vitamin C 61.6mg75%
Calcium 71mg7%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.