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Around here we refer to this meal as 31A in honour of our favourite (now defunct) Vietnamese restaurant. The nice thing about this is that you can use whichever vegetables you have or like, within reason of course. The sesame flavour and the size of the vegetables (cut them small) is what really sets this dish apart from your run of the mill stir fry so don’t shy away from the sesame oil.

Vietnamese Inspired Stir Fry
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Vietnamese Inspired Stir Fry

Course: DinnerCuisine: VeganDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

30

minutes
Total time

1

hour 

Ingredients

  • For the Stir Fry

  • 1 cup of brown rice

  • Sesame oil

  • Handful of slivered almonds.

  • 1 block of firm tofu cut into 1 cm cubes

  • 1 onion diced

  • 6 mushrooms diced

  • 1 bell pepper sliced

  • 1 large carrot diced

  • 1 small head of broccoli or cauliflower finely chopped

  • 2 ribs of celery finely chopped

  • 1 cup of fresh or frozen peas

  • For the Sauce

  • 2 Tbsps of sesame oil

  • 2 cloves of garlic minced

  • 1 Tbsp of ginger minced

  • 3 Tbsps of soy sauce

  • 2 tsps of rice vinegar

  • 1 tsp sriracha

Directions

  • Prepare the sauce
  • Mince the garlic and ginger and add to a small bowl.
  • Add the other ingredients to the bowl and still well.
  • For the stir fry
  • Add the brown rice and two cups of water to a medium sized pot, bring to a boil and let simmer until done. Set aside.
  • Heat sesame oil in a wok or frying pan over medium heat.
  • Add the almonds and toast for a minute.
  • Add the onion and carrot to the pan.
  • Before the onion is fully translucent, add the tofu and mushrooms to the pan and cook for 4 or 5 minutes.
  • Add the celery and broccoli/cauliflower and continue to cook for 5 minutes.
  • Add the pepper and peas and continue to cook for a few more minutes.
  • Stir in the prepared rice and sauce and heat through.
  • Enjoy!

Notes

  • Part of what makes this authentic to our local restaurant is cutting the vegetables. You want to make the vegetables uniform in size and quite small. A carrot for instance we would cut into quarters lengthwise and then chop the length into small chunks.
  • If you like the sesame flavour, add another Tbsp of oil to the dish at the end and stir that in.

Vietnamese Inspired Stir Fry
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