Vegetarian Vegetable Stir-Fry Recipe

About this recipe

A quick and healthy dinner option featuring fresh vegetables stir-fried in a flavorful sauce, perfect for diabetic-friendly diets.

Ingredients

• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• 100 g Garlic - Single Clove
• 1 pack (1 kg) Daawat Brown Rice Poly Pouch
• 80 g Knorr Vegetables Stock Cubes
• 200 g Hello Tempayy Simply Natural Tempeh Crumbles
• 250 g Zucchini Green
• 40 g On1Y Ginger Powder
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil

Instructions

1. 1. In a small bowl, stir together 2 tablespoons cornstarch, 1/4 teaspoon ground ginger, 1 cup vegetable stock, and 1 tablespoon soy sauce until smooth. Set aside.
2. 2. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 250 g tempeh cubes and stir-fry until golden brown on all sides, about 3-4 minutes. Remove and set aside.
3. 3. Add the remaining 1 tablespoon vegetable oil to the skillet. Add 5 cups of zucchini and 1 clove minced garlic. Stir-fry until the zucchini is tender-crisp, about 3-5 minutes.
4. 4. Reduce the heat to medium. Return the tempeh to the skillet and pour in the reserved broth mixture. Cook, stirring constantly, until the sauce boils and thickens, about 2-3 minutes.
5. 5. Serve the stir-fry hot over cooked brown rice or quinoa for a complete meal. Makes 4 servings.