Can I just say that it’s really cold out, and I don’t like it! I’m so ready for ...

... Spring, and yeah, I know it’s only January………ugh!!!!

My strategy for staying warm usually involves running around the kitchen and standing near hot surfaces to avoid turning into a human Popsicle. I really love baking sweet things to eat with hot drinks like cocoa and coffee too, that’s always a solid option. But we’re actually not talking about sweets today (I know, kinda sad right?)

I do have a Stir-Fry recipe though! So you know I love to make things from scratch, but every now and then taking a short-cut to make something faster is such a welcome convenience. I recently got a bunch of sauces from Lucky Food to try and I’ve been loving them. By the way, they’re not paying me to say this, I just genuinely love their products and that they’re plant-based, mostly gluten free, and non-gmo.

Spicy Sweet Vegetable Stir-fry (Vegan+GF)

It's been a long day and all you want is something healthy, quick, and easy, right? I got you babe. This stir-fry takes very little effort and comes together so fast.

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings 4 servings

Ingredients
1/3 cup Lucky Foods Bulgogi Sauce or any stir-fry sauce
1 tablespoon rice wine vinegar
2 teaspoons chili garlic paste
1 teaspoon freshly grated ginger
3 cloves garlic minced
1 teaspoon toasted sesame oil
1 red bell pepper seeded and sliced
1 yellow onion thinly sliced
1 1/2 cups broccoli florets
1/2 pound portabella mushrooms sliced
1 cup water chestnuts
1 cup zucchini sliced
1 tablespoon cornstarch
1 cup vegetable stock

steamed rice for serving
black sesame seeds for topping optional

Instructions
In a large bowl whisk together the bulgogi sauce, rice vinegar, chili garlic paste, ginger, garlic, and sesame oil. Add the cornstarch and vegetable stock to the sauce and stir until smooth.
Heat a large wok or skillet over medium high heat and add the broccoli, onion, and peppers along with about a half inch of water. Cook for 5-6 minutes until starting to soften then add the rest of the vegetables and cook for an additional few minutes until tender-crisp, about 3 minutes. Pour the sauce mixture into the skillet and bring to a boil. Cook and stir for 2 minutes until it begins to thicken.
Serve with rice and a sprinkle of sesame seeds if desired.