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Rainbow Stir-fry

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

  1. Slice all the vegetables into thin, long strips.
  2. Heat a wok or large pan with a little oil.
  3. Add the garlic and stir until it' fragrant.
  4. 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.
  5. Stir fry the vegetables on high heat for a few minutes, until they are just cooked but still crisp.
  6. Pour in the soy sauce and stir well to coat all the vegetables.
  7. Serve the stir fry over the cooked brown rice.

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