Spring Stir Fry with Vegan Oyster Sauce

 In Cravings, Main dishes, Recipes, Vegan, Vegetable Dishes, Vegetables

serves 3 -4

This quick stir fry has a sweet and savory sauce that will make your vegetables sing! It’s
a fabulous side dish that will satisfy your palate.


1 1⁄2 -2 tablespoons sesame or safflower oil
1 tablespoons minced ginger
1 medium leek, slice in middle, cleaned well and thinly sliced
1 medium carrot, thinly sliced
4 – 5 cups chopped bok choy, separate white and green parts

vegan oyster sauce:
1 tablespoon coconut amino
1 tablespoon tamari
1 teaspoon toasted sesame oil
1 teaspoon rice vinegar

  1. Over medium heat, heat large skillet until hot, place sesame oil and minced ginger
    into the skillet. Sizzle ginger for about 20 seconds until aromatic. Be careful not to
    burn minced ginger. Lower heat, if it turns brown quickly.
  2. Over medium heat, place leek and carrot into the skillet until leek becomes
    translucent, for a couple of minutes.
  3. Add white parts of bok choy and sauté for 1-2 minutes until white parts become
    translucent. Then add green parts of bok choy; keep sautéing for about 1 -2
    minutes until green parts of bok choy become tender.
  4. Pour vegan oyster sauce into vegetable mixture to your taste, lower heat and
    gently mix the stir fry.
  5. Serve immediately.

    Chef’s tip:
    Using toasted sesame oil in sauces and dressing makes great Asian style sauces. However, they
    can go bad rancid easily, so keep them in refrigerator. For sautéing dishes, I recommend using
    regular tan sesame oil or good quality plant-based oils such as safflower oil.
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