Oyster Mushroom Stir-Fry

 

This recipe is part of the Fiber Fueled diet, a book written by Will Bulsiewicz. It is vegan and gluten free; however, even if you are not into vegan food, this stir fry is so delicious, you would like to cook it at least once a month. My meat lover boyfriend ate a very large serving :)

Ingredients: (4 servings)

⅓ cup tamari

¼ cup rice wine vinegar 

2 tablespoons toasted sesame oil 

2 teaspoons cornstarch

¼ cup vegetable broth or water 

2 tablespoons freshly grated ginger 

1 red chili, seeded and minced (optional) 

4 scallions, sliced 

2 cups broccoli florets, chopped 

4 carrots, sliced on the bias 

1 red bell pepper, sliced 

2 cups bok choy, sliced, leaves and stems separated 

8 ounces oyster mushrooms, sliced 

4 cups cooked quinoa

Step-by-step instructions: 

1. In a small bowl, whisk together the tamari, vinegar, sesame oil, and cornstarch until smooth. 

2. Heat the broth in a large skillet or wok over medium-high heat. Add the ginger, chili, if using, and sliced scallions. Cook, stirring often, until fragrant, about 1 minute.

3. Add the broccoli, carrots, bell pepper, and bok choy stems and cook, stirring often, for 5 to 7 minutes, until the vegetables are bright in color and slightly tender.

4. Add in the bok choy leaves, oyster mushrooms, and the tamari mixture to the wok.

5. Cook, stirring often, until the sauce has thickened, and the vegetables are cooked through. Serve over cooked quinoa.