Here is a tasty stir fry dish to add to your weeknight repertoire. We make this recipe with Quorn Chik’n, a veggie protein product we love (find it in the frozen section of your grocery store).
Instead of Quorn Chik’n, you could substitute tofu or another protein, or just use another vegetable and keep it an all-veggie dish. Use what you like to eat. The sauce is the star here! It’s a simple mix of hoisin sauce, soy sauce, garlic-chili paste and Sriracha, with some fresh minced ginger and garlic to really punch it up.
A few weeks ago, I made this dish on a Sunday afternoon and packed it up to bring for lunches during the week. This worked out great! It’s easy to reheat, tasty, and filling.
Broccoli and “veggie chicken” stir fry
Recipe from Vegan Fire & Spice by Robin Robertson
4 cups broccoli florets
1 bag Quorn Chik’n tenders (or substitute tofu, drained, pressed dry, and cut into small cubes)
1/3 cup hoisin sauce
1 teaspoon (or more) Sriracha
2 tablespoons soy sauce
2 tablespoons water
1-2 garlic cloves, minced
1 teaspoon garlic-chili paste
1 tablespoon minced fresh ginger
1 tablespoon oil (I use either extra-virgin olive oil or avocado oil – both work fine)
¼ cup minced scallions
Rice of your choice (brown, jasmine, whatever you like!)
In a small bowl, whisk together the hoisin, Sriracha, soy sauce, water, garlic, and chili-paste. Set aside.
In a large skillet, heat the oil over medium heat and cook the Quorn pieces (or tofu) until golden brown (about 10 minutes). Add the broccoli florets and continue to cook for a few more minutes until the broccoli turns bright green and is a little tender. Then, add the ginger and scallions and cook for another 30 seconds. Pour on the sauce mixture and stir everything up. Cook until the sauce thickens and the flavors have all blended together, about 5 minutes.
Serve over your favorite rice, and enjoy!