Easy Vegetable Stir Fry
Ever since I was a kid we used to make every kind of stir fry. We made them with chicken and (mostly) white rice. Now that I’m vegan I (of course) leave out the chicken and I have to say, I don’t miss it at all! And as we barely eat soy sauce and soy products in general, we didn’t have any soy sauce at home so a soy-free version had to be made! I do think that I’m going to buy coconut aminos tho, that stuff sounds + looks amazing! Anyway let’s go! Note: Please don’t forget to tag me on Instagram when using any of my recipes with @cinnamonappls and #cinnamonappls so I can see your re-creations!
- 2-3 cups fresh/frozen vegetables
- 2 tbsp balsamic vinegar
- 4 tbsp water
- 1/4 tsp cumin
- 1/4 tsp cayenne pepper
- 1/4 tsp finely ground himalayan salt
- 1/2 cup black rice
- If you also want to have some rice, start with boiling some water. Add in the rice and cook until the water is fully absorbed. For exact instructions, look on the rice-package.
- If the rice has nearly finished cooking, put the veggies into a non-stick pan and heat to medium heat. When all the vegetables are tender, add the sauce and stir for about a minute. Put everything into a bowl, top with some sesame if desired and enjoy!