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?)
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 Foods 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.
One of the most interesting ones to me was the bulgogi sauce. I’ve made homemade bulgogi sauce in the past but it was a very different from this sauce. Also, if you’re not familiar with what bulgogi is you might have some questions. First of all, it’s pronounced “buul-GOH-ghee”. Bulgogi comes from bul (“fire”) and gogi (“meat”). Now in case you missed it, there’s definitely not going to be meat in this recipe but the bulgogi sauce I used is essentially a Korean BBQ sauce. If you can’t get your hands on a bulgogi sauce it’s totally fine, you can simply replace in with a stir-fry sauce that you like.
Okay, I also just wanted to note the way I cooked this stir-fry. I realize most people are accustomed to cooking with oil, and I totally understand. However, recently I’ve been trying to cook without oils and that’s how I’ve written this recipe. Feel free to cook the vegetables with oil if that’s your preference. It’ll be delicious either way.
Okay, now go and make this and please stay warm!
Spicy Sweet Vegetable Stir-fry (Vegan+GF)
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
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.