I have always loved Asian food, especially Thai food, but it can be super oily, greasy, fatty, sugary and heavy when ordering it from a restaurant. I try to avoid eating most asian food outside, which is why I make my own Asian inspired meals at home at least once a week!
This veggie stir-fry is my go to after a long day at school or work. It is super nourishing and feeling, and is a great way to get in your daily dose of veggies or use up all the veggies in your fridge that are about to spoil. Plus, it can be served with almost any grain, from brown rice noodles to brown rice.
I like to always switch up my stir-fries, but this version is one of my favorites. Let me know what you think about it in the comments below!
First chop up the onion, bell pepper, and celery into thin slices. Put them in a wok with 1 tbsp coconut oil and let cook for a few minutes. Then add in the corn, shiitake mushrooms, and a touch of water. After a few minutes add in the tamari soy sauce, apple cider vinegar, salt, pepper, cayenne, turmeric powder, garlic and ginger. Keep adding water to the mixture as needed so that the veggies are nicely soft and steamed. While the veggies are cooking, grill the tempeh in a seperate pan with 1 tbsp coconut oil, salt, pepper, turmeric powder and cayenne pepper (can use sweet paprika if you’re not a fan of spicy foods). Once the tempeh is grilled, add it to the veggie mix and mix everything together. On the side, cook the brown rice pad thai noodles (follow the directions on the box for how to cook whichever noodles you choose to use).
Serve the veggie stir fry with pad thai noodles and my sweet, creamy homemade peanut sauce.
Sweet Creamy Peanut Sauce
Mix all ingredients together and serve with pad thai noodles and veggie stir fry!