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Quick Vegan Stir Fry

Whipped this up for lunch and just had to share!

  • 7 oz mung bean sprouts

  • 3.5 oz chopped broccoli
  • 1/2 small red onion
  • 2 cloves garlic
  • 1 carrot, sliced
  • 1 honking (14 oz) tomato
  • 2 Thai peppers
  • 1 Tb balsamic vinegar
  • dash of Chinese 5 spice
  • sprinkle of brewer’s yeast

After rinsing the sprouts, they start out with a fair amount of water, so I start those on medium to let some evaporate. Then, I add all the other chopped and/or diced ingredients and turn it up to high for a couple minutes to get the sprouts brown and the rest steamed. Splash some balsamic vinegar toward the end and sprinkle with the Chinese 5-spice and brewer’s yeast for a cheesy flavor (near as I recall it), and ENJOY! :)

2 Responses to “Quick Vegan Stir Fry”

  1. Brivari says:

    Why brewers yeast over nutritional yeast?

    And wouldn’t this be a better link?:

  2. Erin says:

    Well, would you lookie there; I do sell the ‘ole nutritional yeast. ;)

    Why the brewer’s you ask? It’s just always been my favorite.

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