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Raw Vegan Soy Ginger Stir Fry

October 7, 2015 By admin 3 Comments

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no equipment dehydrator optional
Here is a great raw vegan stir fry recipe to add to your Asian food repertoire, my raw vegan soy ginger stir fry! Super easy to make, all you have to do is cut up the veggies and marinate them. Marinating will soften the veggies and simulate the cooked texture. Of you own a dehydrator, you can dry it for 3 hours, which will dry the surface and make it even softer and warm, just like cooked stir fry! Tastes just like it too!

Now, let’s get right into it! Since cabbage is tougher than other vegetable, we start with prepping the cabbage first. Cut off the hard stem, and cut the cabbage leaves into bite size pieces. Transfer it into a small bowl and add a pinch of salt. Massage the leaves really well until it wilts and set aside.

raw vegan soy ginger stir fry Thinly slice the zucchini into about 1 x 2.5 inch pieces or so. Use a peeler to make strips of the entire length of the carrots, then cut the strips into 2.5 inch pieces. Thinly slice the mushroom and snow peas. Mix the soy ginger marinade in a container with an air-tight lid. Throw in all the cut up veggies. Ring out the cabbage to get rid of excess water, and toss it into the container also.

raw vegan soy ginger stir fry Snap the lid on, and shake well until the marinating liquid coats all the vegetables. Let it sit at room temperature for about 20 minutes.

raw vegan soy ginger stir fry
If you own a dehydrator, line the dehydrator tray with a mesh sheet and then a silicone sheet. Using a fork, pick out the vegetables from the container, and spread them thinly and evenly. Scoop out about 1 Tablespoon of leftover marinating liquid from the container and drizzle it over the vegetables. Keep whatever is left of the marinating liquid and set aside. Do not throw it away. Dehydrate at 115℉ (46℃) for about 2 hours. After 2 hours, take out the tray and mix in the bean sprouts. Then dry for another hour until warm. Once the vegetables are warm, take it out and mix in the left over marinating liquid. Plate and garnish with thinly sliced ginger. Serve immediately before it cools off!

raw vegan soy ginger stir fry If you don’t own a dehydrator, once the vegetables marinated for 20 minutes in an air-tight container, mix in the bean sprouts and let sit for another 10 minutes until the bean sprouts wilt and soften. Remove the vegetables with a fork and then plate. Drizzle 1-2 Tablespoons of left over marinating liquid, and garnish with some very thinly sliced ginger. It’s pretty amazing how much this looks like traditional cooked stir fry and the taste backs it up too!

raw vegan soy ginger stir fry Next week’s recipe is raw vegan garlic fried rice, a perfect accompaniment for this raw vegan soy ginger stir fry. Stay tuned!

Raw Vegan Soy Ginger Stir Fry
 
Print
Cook time
30 mins
Total time
30 mins
 
Author: Mariko Sakata
Cuisine: raw food, raw vegan, gluten-free
Serves: 2
Ingredients
  • 2 leaves of cabbage
  • A pinch of salt
  • 1 large zucchini
  • ½ carrot
  • 5 white button mushrooms
  • 5 snow peas
  • ½ cup bean sprouts

Soy ginger marinate
  • 1 Tablespoon soy
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon grated ginger
  • 1 clove of garlic minced
  • ½ teaspoon maple syrup

  • Some very thinly slice ginger for garnish (optional)
Instructions
  1. Cut off the hard stem of the cabbage leaf, and cut the leaves into bite size pieces. Transfer it into a small bowl and add a pinch of salt. Massage the leaves really well until it wilts and set aside.
  2. Thinly slice the zucchini into about 1 x 2.5 inch pieces or so. Use a peeler to make strips of the entire length of the carrots, then cut the strips into 2.5 inch pieces. Thinly slice the mushroom and snow peas.
  3. Mix the soy ginger marinade in a container with an air-tight lid. Throw in all the cut up veggies. Ring out the cabbage to get rid of excess water, and toss it into the container also.
  4. Snap the lid on, and shake well until the marinating liquid coats all the vegetables. Let it sit at room temperature for about 20 minutes.

If you don't own a dehydrator:
  1. Once the vegetables marinated for 20 minutes in an air-tight container, mix in the bean sprouts and let sit for another 10 minutes until the bean sprouts wilt and soften.
  2. Remove the vegetables with a fork and then plate. Drizzle 1-2 Tablespoons of left over marinating liquid, and garnish with some very thinly sliced ginger.

If you own a dehydrator:
  1. Line the dehydrator tray with a mesh sheet and then a silicone sheet. Using a fork, pick out the vegetables from the container, and spread them thinly and evenly. Scoop out about 1 Tablespoon of leftover marinating liquid from the container and drizzle it over the vegetables. Keep whatever is left of the marinating liquid and set aside. Do not throw it away.
  2. Dehydrate at 115℉ (46℃) for about 2 hours. After 2 hours, take out the tray and mix in the bean sprouts. Then dry for another hour until warm.
  3. Once the vegetables are warm, take it out and mix in the left over marinating liquid. Plate and garnish with thinly sliced ginger. Serve immediately before it cools off.
Notes
Water content of the vegetables always vary. If the ones you are using happen to release a lot of water and dilutes the flavor, add more soy sauce or salt to adjust the flavor.

Japanese stir fries tend to be more on the savory side than sweet, but Americans tend to like them sweeter. If you prefer a sweeter flavor, increase the maple syrup amount.
3.4.3177

Filed Under: Dehydrator, Entrée, Recipes

Previous Post: « Raw Vegan Chipotle Inspired Taco Salad
Next Post: Raw Vegan Garlic Fried Rice »

Reader Interactions

Comments

  1. Ken M

    December 4, 2019 at 6:30 pm

    I think this is just an asian ginger salad?

    Reply
    • admin

      February 26, 2020 at 7:29 am

      Hi Ken,

      Thank you for your comment. Yes, if you don’t use the dehydrator, it is basically marinated veggies.
      Though it won’t be actually stir-fried since this is a raw dish, dehydrating for 2 hours, will warm and dry out the veggies, which better emulates the stir fry dish.

      Reply

Trackbacks

  1. Raw Vegan Asian Seaweed and Corn Soup says:
    April 5, 2016 at 9:31 pm

    […] side dish for your Asian meals. It makes a great accompaniment for my raw vegan garlic fried rice, raw vegan soy ginger stir fry, and raw vegan Thai Larb inspired salad. It is also a good way of getting iodine in your diet, as […]

    Reply

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Mariko Sakata

Hi, I'm Mariko! I am a raw food chef, instructor, and a cookbook author. Plant-based cooking is my passion. My creations are plant-based, mostly raw, and gluten free.
Hope you enjoy my recipes! Check out my About page to find out more about me.

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marikosakata

My favorite Japanese vegan restaurant Shojin @shoj My favorite Japanese vegan restaurant Shojin @shojinlove is having an anniversary special! For today and tomorrow, their dynamite rolls (my favorite vegan sushi💕) are $10, so we took advantage and got the delivery🙌🏼✨ If you are a dynamite roll lover like me, don’t miss it☝🏻
Thank you so much @tomoko_inner_beauty for making Thank you so much @tomoko_inner_beauty for making me raw vegan cheese sauce recipe a  staple in your household🙏🏼 Extremely grateful and honored to have it so well liked by you✨

拙著の出版記念のイベントにもお越しくださったトモコさん @tomoko_inner_beauty 
拙著に含まれるチーズソースレシピをブログの頃からリピートしてくださっていて、大変嬉しく、光栄に思います。トモコさん、本当にいつもどうもありがとうございます🙇🏻‍♀️✨

Repost @tomoko_inner_beauty
・・・
Raw vegan cheese sauce 🧀

@marikosakata さんのご著書
「乳製品を使わない ヴィーガンチーズ」からローのチーズソース🧀🫕

このチーズソース🧀大好物でまりこさんがブログにレシピを載せていらした頃から何度作ったか分からないくらい
ずーっとリピートしています🥰🧀🧀🧀

パプリカを使っていて、チーズだけどヘルシー🧀✨✨✨

ブレンダーでガーッと混ぜるだけで
とっても簡単に出来てとってもクリーミー✨✨✨

この日はネットでポチったトルティーヤチップスが届いたのでディップしたくてパプリカ買いに走りました😂

思い起こせばまりこさんがブログにこのチーズソースを載せてくださった時もパプリカ買いに走ったなー🤣

「ローフード」の概念に収まりきれない魅力がまりこさんのレシピにはあって毎週アップしてくださるレシピが楽しみで楽しみで夢中で作っていました🥰✨✨✨

まりこさんが出版イベントをされた時もこのチーズソースが出て美味しくって、その時食べたのに🧀🥺
次の日作りましたもん😍🧀🧀🧀

いろいろ書きましたが要するに、とにかく美味しい♥️

写真は
ロメインレタス
トマト
サラダ玉ねぎ
ピーマン
きゅうり
紫キャベツ
のサラダに
チーズソースとトルティーヤチップスを乗せたもの🥗🌮

生のお野菜を盛り合わせたものです🥦

ブロッコリーは茹でて食べるイメージですが生でもとっても美味しくて😍
このチーズソースをつけて食べると止まりません🧀🥦🧀🥦✨

生で食べる時はブロッコリーの蕾が細かい方が美味しいです🥰
わたしは葉っぱの部分も好きで
茹でたりして食べてます🥦✨
ケールっぽくて大好きです🥦🥦🥦✨♥️



ーーーーーーーーーーーーーーーーー

YouTubeチャンネル作りました❣️
ゆったり癒しのスイーツ動画、ぜひご覧ください✨

20種類のギルトフリースイーツが動画で学べるudemy講座発売中✨

ローチョコレート🍫ローアイスクリーム🍨のプライベートレッスンをしています🍨

お申し込み、お問い合わせはメッセージをどうぞ🥰✨✨

 @tomoko_inner_beauty 

ーーーーーーーーーーーーーーーーー
Chickpea tempeh in the making✨
ひよこ豆テンペ作り✨
Chickpeas are still one of my favorite beans to ma Chickpeas are still one of my favorite beans to make tempeh with. I can’t wait for these to be done in a couple of days✨

色々な豆でテンペ作りを試した中でもひよこ豆テンペはお気に入りの一つ。今から出来上がりが楽しみ✨
発酵チェダーチーズを使ったヴィーガンチーズボード🌱🧀
拙著のレシピですが、オンデマンドクラスでも発酵ヴィーガンチーズの基礎のお話と共に作り方をお見せしています。ご興味のある方はプロフィールのリンクからご覧くださいませ。
Trying out pinto beans for tempeh✨ピントビーンズのテンペに挑戦✨
I took a break from tempeh making from being too b I took a break from tempeh making from being too busy, but I’m ready to dive back in🙋🏻‍♀️ I’ve missed you homemade tempeh💕

ここのところ忙しくてテンペ作りをお休みしていましたが、また再開しなくては🙋🏻‍♀️早く出来立てテンペが食べたいなぁ💕
Thank you so much @chanjeonyeok for purchasing the Thank you so much @chanjeonyeok for purchasing the Korean edition of my cookbook and trying out the Greek salad recipe! Looks absolutely beautiful💕

@chanjeonyeok さん、拙著の韓国版をご購入くださり、ギリシャサラダを試してくださり誠に有難うございます🙇🏻‍♀️ 海を渡ってヴィーガンチーズを作っていただけて大変感慨深いです✨
Thank you @sattsun_yagi for trying out one of my v Thank you @sattsun_yagi for trying out one of my vegan cheese recipes from my cookbook🙏🏼✨

@sattsun_yagi さん、
トマトとバジルのヴィーガンクリームチーズを試してくださり、誠にありがとうございます🙇🏻‍♀️✨

こちらのレシピは拙著『乳製品を使わないヴィーガンチーズ』か、発酵しないヴィーガンチーズのオンデマンドクラスでご覧いただけます😊

Repost @sattsun_yagi
・・・
・
どうもさっつんです
・
サンドライトマトとバジルのクリームチーズ
・
@marikosakata さんのレシピで
・
ドライトマトは
@alishanorganic さんので
クラッカーにつけて食べるとめっちゃ美味しかったです。
・
お父さんによるとワインに合うらしい
・
ちなみに私はいつも@marikosakata さんのレシピでヴィーガンバターを作ってます。
・
ヴィーガンバターは普通のバターの代用としてお菓子作りに使えるからめっちゃ良い👌
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