Servings: 4 | 30 minutes | 400 kcal
This recipe was first invented in my kitchen, as a creative experiment. The idea was to make a dish that appeals to all the senses, and Vegan Rainbow Stir-fry was the stunning result.
As a master chef, I believe in the power of color in food. This recipe was born out of a desire to create a vegan dish that' visually stunning and incredibly tasty. It' been a hit at my restaurant ever since.
Ingredients
- 1 pieces Red bell pepper
- 1 pieces Orange bell pepper
- 1 pieces Yellow bell pepper
- 1 pieces Green bell pepper
- 0.5 pieces Purple cabbage
- 1 pieces Broccoli
- 2 pieces Carrots
- 2 cups Soy sauce
- 2 pieces Garlic
- 2 cups Cooked brown rice
Instructions
- Slice all the vegetables into thin, long strips.
- Heat a wok or large pan with a little oil.
- Add the garlic and stir until it' fragrant.
- Add the vegetables in the order of their cooking times. Start with the carrots and broccoli, followed by the bell peppers and finally the cabbage.
- Stir fry the vegetables on high heat for a few minutes, until they are just cooked but still crisp.
- Pour in the soy sauce and stir well to coat all the vegetables.
- Serve the stir fry over the cooked brown rice.