Description
A quick and easy vegan stir-fry that combines the freshness of coleslaw mix with savory flavors from soy sauce and sesame oil.
Ingredients
Scale
- 1 tablespoon sesame oil
- 1 pound vegan ground beef alternative (Beyond or Impossible)
- 4 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1/4 teaspoon black pepper
- 1 (14 ounce/400g) bag coleslaw mix
- 1 (8 ounce/225g) can sliced water chestnuts, drained and chopped
- 1 large carrot, shredded or julienned
- 2 green onions, sliced
- 1/4 cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup or brown sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon sriracha or chili garlic sauce
- 1/2 teaspoon cornstarch
Instructions
- In a small bowl, whisk the sauce ingredients together. Set aside.
- Heat the sesame oil in a large non-stick skillet over medium heat.
- Add the vegan ground beef alternative and cook for 5-7 minutes until fully cooked and a little crispy. Stir in the garlic, ginger, and pepper. Cook until fragrant, about a minute.
- Add the cabbage, carrots, and water chestnuts. Fry for 3-4 minutes until the cabbage begins to wilt but still has a bite to it (crisp-tender).
- Remove pan from the heat and stir in the green onions and sauce. Season with salt and pepper if needed. Serve as is or with rice and extra chili garlic sauce or sriracha for the table. Enjoy!
Notes
- This stir-fry is versatile; feel free to add other vegetables like bell peppers or snap peas.
- For extra protein, serve with cooked quinoa or brown rice.
- Adjust the sriracha to your spice preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 0mg