Asian-Inspired No-Oil Vegetable Stir-Fry
Oil-free stir-fry that doesn’t skimp on the taste.
Servings Prep Time
4 15minutes
Cook Time
Servings Prep Time
4 15minutes
Cook Time
  • 2cups brown ricecooked
  • 1/2cup carrot sticks
  • 1/2 onionchopped
  • 2cups broccolisteamed
  • 1tsp ginger paste(can use minced ginger)
  • 1/4cup water or vegetable broth
  • 2tbsp General Tso’s Sauceuse oil-free version
  • 2tbsp Orange Sauceuse oil-free version
  • 1block tofuoptional
  1. “Saute” chopped onion and carrot sticks in the water or vegetable broth on medium heat. Stir frequently. After about 2 minutes, add in ginger paste and stir to mix.
  2. Continue stirring onions and carrots until onions are translucent. If using tofu, break tofu into chunks and add to pan. Continue cooking until most of the water/broth has been absorbed. Add in broccoli and stir briefly to incorporate into the vegetable/tofu mixture.
  3. Pour half of the General Tso’s and Orange sauces over the mixture and stir to coat the vegetables with the sauce.
  4. In portions, add in the cooked rice, stiring gently to mix it in with the vegetable mixture. Pour remaining sauces over the mixture so that rice is coated. Adjust the amount of sauce to your taste.
  5. Once rice is coated with the sauce, remove from heat and serve.
Recipe Notes

This recipe is quite versatile. Another option we use is the “chicken” fried tofu from my Tofu Chicken Salad recipe. Add the vegetables you love and make this a family favorite.