Spicy Vegan Chinese Vegetables
I was missing the crunchy feeling of chewing as many of my newly found recipes are soups and stews. This Spicy Vegan Chinese Vegetable and Brown Rice dish has just the right amount of crunch with the vegetables. It takes a little longer to prepare with all the chopping. My sous chef Gary got right to work while I cooked the rice and made up the sauce. We make a good team in the kitchen. Gary likes spicy foods and this recipe has a nice touch of spice to it. If you love spices, you can add more pepper flakes or even some chopped hot peppers to the recipe. This is another healthy Vegan, no oil, no nuts recipe to try.
My Vegan Whole Wheat Biscuits make a delicious addition to this tasty and nutritious meal.
Main Ingredients of the Spicy Vegan Chinese Vegetables:
1 red or orange pepper – chopped – I like the color it adds in the finished dish.
1 onion, cut into slices
12 stocks of asparagus cut into bite sized pieces. Break off the dried part at the bottom first.
1/4 head of purple cabbage, chopped.
1 cup or more of sugar snap peas.
2 or 3 cloves of garlic, minced
1 cup of brown rice
Here are the ingredients for the Spicy Vegan Chinese Vegetable Sauce:
- 1/2 cup rice vinegar
- 1/2 cup tamari – i use light
- 1 tbsp. maple syrup
- 2 cloves minced garlic
- 1 tsp hot pepper flakes or to taste
- 1 tbsp. cornstarch mixed with 1/4 cup of vegetable broth or water
Let’s get cooking:
Begin by cooking your rice (follow instructions on the package). Next, heat up your frying pan. Add onions to the pan and cook for 3 minutes. Add 2 tbsp. of vegetable broth or water. Add the garlic and cook for 2 more minutes. Finally, add in the asparagus, purple cabbage, red pepper, and sugar snap peas. Cook for 7 – 8 minutes until they start to soften.
While your vegetable ingredients are cooking, make the sauce. Add rice wine vinegar, tamari sauce, maple syrup, ginger, and red pepper flakes to a sauce pan, stirring occasionally until hot. Separately, add the cornstarch and vegetable broth or water in a small container and mix well. When the sauce is hot, add the cornstarch and broth/water mixture to the sauce and cook for a few minutes until thickened. Add 3/4 of the sauce to the cooked veggies and cook an additional 2 minutes stirring the sauce into the vegetables.
Put a serving of rice on a plate and add vegetables on top of the rice. You can use the remaining 1/4 of sauce to put on your Spicy Vegan Chinese Vegetables and Brown Rice as needed. Enjoy!
Spicy Vegan Chinese Vegetables and Brown Rice
Equipment
- 1 large frying pan
- 2 saucepan One for rice; one for the sauce
- 1 Cup
Ingredients
- 1 cup brown rice – makes 2 cups cooked
- 1 medium onion sliced
- 1 tsp ginger
- 12 pieces asparagus chopped
- 1 cup purple cabbage chopped
- 1 med red or orange bell pepper
- 1 1/2 cup snow peas
- 2 cloves garlic
- 1/2 cup rice vinegar
- 1/2 cup tamari – I use light
- 1 tbsp maple syrup
- 2 cloves minced garlic
- 1 tsp hot pepper flakes or to taste
- 1 tbsp cornstarch mixed with 1/4 cup of water
Instructions
- Start rice cooking on the stove. I use quick brown rice when I'm in a hurry and regular brown rice when I have time. Cook per instructions on package. Leave in covered pan until Veggies are cooked.
- Chop onions and garlic and put into hot, nonstick frying pan. Then chop and add purple cabbage, asparagus, red or orange pepper, and finally snow peas. You can add other vegetables. Cook about 7-8 minutes until al dente.
- While vegetables and rice are cooking make a sauce using 1/2 cup soy sauce, 1/2 cup rice wine vinegar, 1 tbsp. maple syrup, 2 cloves minced garlic, and 1 tsp. red pepper flakes. Put in pan and warm on the stove
- Mix 1 tbsp. of cornstarch with 1/4 cup vegetable broth or water. Once smooth add to the warm sauce and cook on stove until slightly thickened.
- Once vegetables are cooked, put sauce on top of vegetables and cook for 2-3 minutes to coat the vegetables. You may save a little sauce to drizzle over your rice.
- Put 1/2 cup or more of rice on your plate and add vegetables on top of the rice. Dinner is ready.