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 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 100 G Jumbo Garlic 100g
• - Biona Organic Risotto Brown Rice
• 400 g Manning Impex Frozen Tempeh 400G
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 420G Kingsford Corn Starch, 420G
• 50 g Dry Ginger | Sukku | Sonth | Chukku | Sonti | Onashunti Powder 50G
• 150 Ml Artisan Soy Sauce - Kioke Damashii 3 Yr Old, 150Ml
• - Ktc Vegetable Oil

Instructions

1. 1. In a small bowl, stir together 2 tablespoons cornstarch, 1/4 teaspoon ground ginger, 1 cup vegetable broth, 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 courgette and 1 clove minced garlic. Stir-fry until the courgette 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.