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.
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.
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 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!
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!
Next week’s recipe is raw vegan garlic fried rice, a perfect accompaniment for this raw vegan soy ginger stir fry. Stay tuned!
- 2 leaves of cabbage
- A pinch of salt
- 1 large zucchini
- ½ carrot
- 5 white button mushrooms
- 5 snow peas
- ½ cup bean sprouts
- 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)
- 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.
- 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.
- 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.
- 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.
- 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.
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.
[…] 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 […]