Veggie Wok with Agave and Soy Sauce

by | May 1, 2020 | Recipes, Wok and Pan Dishes

I must admit. I am addicted to my wok. It allows you to toss in some random vegetables, create some sauce of your liking and in no time you got a wholesome and delicious dish. The cleanup afterwards is also fast.

One of my favorite super simple dressings is the slightly spicy sweet “Honey” wok sauce. Easy to prepare, cheap and tasty. Combine this with any type of greens and you will be happy for the rest of the day.

Goes along well with rice and tofu of course.

Veggie Wok with Agave and Soy Sauce

Quick and easy stir fry, works with all ingredients imaginable.
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Prep Time 20 mins
Cook Time 15 mins
Course Main Course
Cuisine Asian
Servings 3
Calories 452 kcal

Ingredients
  

The Veggies

  • 250 g Broccoli
  • 150 g Mushrooms
  • 1 Red Bell Pepper
  • 1 Green Bell Pepper
  • 1 Onion
  • 2 Spring Onions
  • 1 Garlic Cloves
  • 2 tsp Ginger

The Sauce

  • 1 tbsp Soy Sauce
  • 1 tbsp Agave Syrup
  • 1 tbsp Sweet Chili Sauce

For Frying

  • 1 tbsp Sesame Oil

Optional

  • 200 g Tofu
  • 200 g Rice Boiled

Instructions
 

  • Cut down all your greens. Heat up a wok. Add a spoonful of sesame oil. Toss in your Onion and bell pepper. Let it fry for 2 minutes.
  • Grab a cup and poor in your soy sauce, agave and sweet chili sauce. Give it a good mix.
  • Add the rest of the vegetables into the wok and mix well. Let it sit for a minute and then add the sauce from your cup. Stir again and let it cook for 3 minutes or until your veggies are done.

Nutrients per serving

Calories: 452kcal | Carbohydrates: 78g | Protein: 17g | Fat: 9g | Saturated Fat: 1g | Sodium: 434mg | Potassium: 736mg | Fiber: 6g | Sugar: 14g | Vitamin A: 2008IU | Vitamin C: 162mg | Calcium: 165mg | Iron: 3mg
Keyword Asian Cuisine, Vegan, Vegetables, Whole-Foods, Wok
Tried this recipe?Mention @vegancleanbites or tag #cleanbites!

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