- 1–2 tbsp extra virgin olive oil
- 2–4 garlic cloves, minced
- ½ -inch piece fresh ginger (1 cm), peeled and minced
- 1 carrot, peeled and julienned
- ½ red bell pepper, julienned
- ½ yellow bell pepper, julienned
- ½ broccoli, cut into florets
- ½ red onion, julienned
- 1 cup fresh asparagus (4.5 oz or 130 g), woody stems trimmed, sliced into 1-inch pieces
- 2 tbsp tamari or soy sauce
- 1 tbsp maple syrup
- ⅛ tsp cayenne powder (optional)
- 1 tsp cornstarch + 2 tbsp water
- Heat the oil in a wok or pan and sautée the garlic a little bit. Stir continuously and add the remaining veggies (ginger, carrot, red bell pepper, yellow bell pepper, broccoli, onion and asparagus).
- Cook over high heat for 1-2 minutes, stirring continuously.
- Incorporate the tamari or soy sauce, maple syrup and cayenne and cook for 1-2 more minutes. Keep stirring.
- In a bowl, mix the cornstarch and water, add the mixture into the wok or pan and cook for 1-2 minutes or until the veggies are done to your liking.
- Serve immediately over rice, noodles or even with tofu or seitan to incorporate good quality protein into your meal. I also added some sesame seeds on top.
- Keep the leftovers in a sealed container in the fridge for 3-4 days.
- Feel free to use your favorite veggies and also any kind of oil.
- You can replace the tamari or soy sauce with coconut aminos or salt.
- Maple syrup can be omitted or substituted for any other sweetener.
- Replace cayenne for chili or any other hot sauce or ingredient if you want.
- Instead of cornstarch, feel free to use any other type of starch.
- Serving Size: 1/4 of the recipe
- Calories: 104
- Sugar: 7.2 g
- Sodium: 489 mg
- Fat: 3.9 g
- Saturated Fat: 0.5 g
- Carbohydrates: 16 g
- Fiber: 3.7 g
- Protein: 4 g