Go Back

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


  • 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


  1. 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.
  2. 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.
  3. Serve with rice and a sprinkle of sesame seeds if desired.