5-Spice Veggie Stir-Fry
This is a super simple and quick, yet tasty recipe for a 5-spice veggie stir-fry. Customize this stir-fry as you wish!
Ingredients
- 1 zucchini
- 1 yellow squash
- 1 handful baby carrots
- 1 yellow onion
- 1 handful mushrooms
- 3 bell peppers (multi-colored)
- 1 thumb grated ginger
- 4 minced garlic cloves
- 1 cup brown rice
- 1 tbsp + 1 tsp vegan ghee
- gluten-free soy sauce
Spice Blend
- 2 star anise pods
- 1/2 tsp coriander seeds
- 6 whole cloves
- 1/2 tsp fennel seeds
- 1 cinnamon stick
- 6 whole black peppercorns optional, however, free to leave it in if you are using leftover spice mixture from the stuffed bell pepper recipe.
Instructions
- Cook your rice first. Make sure you give it a good wash. Feel free to use vegetable broth instead of water for added flavor.
- Prep your veggies. Chop them down to the size that you want! Then, mix the veggies and the rice in a large bowl.
- Grate the ginger and mince the garlic.
- Soften the ghee and add one tsp of the spice mixture.
- Heat a wok or frying pan over high heat with tsp of ghee.
- Add the ginger and garlic to the wok and cook for about 30 seconds to one minute. Then add two rounded cups of the rice and veggies. Stir frequently adding the ghee and spice mixture bit by bit.
- Once the veggies are tender and the ghee and spices are well blended, add the soy sauce. One to two tablespoons should be sufficient, but I never measure it, so add it by feel/taste. After mixing remove from heat and serve.