General Tao Style Asian Stir Fry with Maple Honey Miel Auguste
Easy • Quick • Vegetarian option
4 servings | Preparation 15 min | Cooking 10 to 15 min
Vegetables
- 1 medium onion, diced
- 1/2 box mushrooms, sliced (about 1 cup)
- 1-2 cloves garlic or a few garlic scapes, chopped
- 1 red or yellow pepper, cut into strips
- 1 large broccoli, cut into florets (or 2-3 cups frozen)
- 2 large carrots, cut into rounds
- 1 punnet of snow peas
- 1 small cabbage, cut into strips
(or any other vegetables... zucchini and sweet potato work very well in this recipe)
Seasonings
- olive oil or sesame oil (for cooking)
- 2 tbsp Auguste Maple Honey
- 2 tbsp ketchup or tomato paste
- 2 tbsp tamari, soy or coco amino sauce (soy sauce substitute)
- 1/2 to 1 inch grated ginger root*
- Pepper to taste
- Sesame seeds or black chia, for garnish
*I use frozen ginger root that I grate with a zester.
Protein
- 2 small packages maple smoked tofu, diced
Or - 2 packages tempeh, diced
Or - 2-3 chicken breasts, diced
1. In a large skillet or wok, sauté onions, mushrooms and garlic in oil over medium-high heat until onions are translucent and mushrooms are lightly browned. Stir regularly.
2. Roast the protein cubes (in the case of chicken, make sure it is almost cooked before continuing with the steps.
3. Add the seasonings directly to the pan, one after the other. Mix to coat everything.
4. Once the protein is well cooked, add the rest of the vegetables, finishing with the cabbage.
5. Cover the pan with a lid and reduce the heat to low-medium. Let it steam for 5 minutes. Check the doneness after this time according to your preference.
6. Serve over rice, ramen noodles, egg noodles or quinoa. Garnish with sesame seeds.