This is something I’ve been making since I was a teen – I was a fussy little vegetarian who didn’t like “plain boring vegetables” (read “steamed”) that mum prepared, so I used to cook them for my family. I think the recipe was adapted from an old Community Aid Abroad (now know as OxFam) Vegetarian Cookbook…
About 750-800g of any assorted chopped vegetables: onion, broccoli, red or yellow capsicum, cauliflower, mushrooms, etc. Loads of colour!
2 Tbsp Rice bran oil (as it has a high heat point)
1 tsp sesame oil
2 cloves garlic
2cm fresh ginger, peeled
½ cup vegetable stock (can be store bought if you don’t make your own)
1-2 Tbsp soy sauce or tamari
2 tsp cornflour
1 Tbsp cold water
Press or finely chop both garlic and ginger and fry in rice bran oil in a large fry pan or wok for about 2 minutes. Add sesame oil and vegetables and toss over high heat for a further 3 minutes.
Mix together the vegetable stock and soy sauce or tamari, add to the vegetables, cover and simmer over medium heat for about 5 minutes.
Mix cornflour with water to a smooth paste. Push the vegetables to one side of the pan and add cornflour paste, stirring the resulting sauce until thick. Toss vegetables in the sauce (*at this point you can toss in your protein, be it tofu, tempeh, seitan or I used VegiDeli chicken style pieces).
Serve immediately with rice or rice noodles.