Stay-in tonight and dine on this flavorful takeout style Sticky Stir-fried Vegetables with Coconut Rice recipe made with a medley of fresh vegetables, a homemade stir-fry sauce on a bed of coconut rice.
I enjoy recipes that can be adapted to what you have available and this recipe is no exception. Use any vegetables that you like and I promise you it will taste just as great as my original recipe below. The secret to the flavourful sauce is in the fresh garlic and ginger. Typically, these sauces can include ingredients that contain fish oils but my sauce will be the ultimate game changer! Have you heard of the term “umami”? Umami or savoury taste is the Japanese word for one of the five basic tastes in cooking. The other four being sweetness, sourness, bitterness, and saltiness. Adding an acid at the end of cooking rounds out the umami flavour. If you don’t have a lime a lemon will work too.
Don’t let the lengthy ingredient list for this Sticky Stir-fried Vegetables with Coconut Rice recipe scare you, it’s simple and will keep you coming back for more! If you’re interested in more bowls for dinner, check out my recipes for a Spicy Tofu Buddha Bowl, Sweet & Sour Tofu, Colourful Cauliflower Rice and my Vegan African Peanut & Sweet Potato Stew.
Scroll below for a full list of ingredients and instructions!
Sticky Stir-fried Vegetables with Coconut Rice
Stay-in tonight and dine on this flavorful takeout style Sticky Stir-fried Vegetables with Coconut Rice recipe made with a medley of fresh vegetables, a homemade stir-fry sauce on a bed of coconut rice.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 – 6 servings
- Category: Rice Bowls
- Method: Stovetop
- Cuisine: Asian
Ingredients
For the coconut rice:
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Vegetable oil, for brushing
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2 cups of basmati rice
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2 cups of coconut milk
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1 ¾ cup of water
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Pinch of salt
For the stir-fry:
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2 tbsp of sesame oil
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2 garlic cloves, crushed and diced
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1-inch piece of ginger root, peeled and diced or finely grated
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½ white onion, finely diced
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2 cups of sliced zucchini
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2 cups of diced eggplant
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3 cups of broccoli florets
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1 cup of sliced mushrooms
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1/3 cup of vegetable stock
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2 tbsp of soy sauce or tamarin
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1 tbsp of rice wine vinegar
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2 tbsp of maple syrup
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2 tsp of cornstarch
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2 tbsp cold water
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Juice of one lime
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A bunch of green spring onions thinly sliced
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2 tbsp of sesame seeds
Instructions
- Brush the bottom and sides of a saucepan with oil. This will ensure the rice doesn’t stick. Add the rice, salt, coconut milk and water. Stir and cover with a lid. Bring to boil over medium-high heat, then reduce the heat to a simmer and cook for an additional 15 minutes or until the rice has absorbed nearly all the liquid. Remove from heat and leave covered for 5-10 minutes.
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Meanwhile, heat the oil in a non-stick frying pan or wok over medium high heat. Add the onion, mushrooms, garlic and ginger and fry for 2-3 minutes. Add the eggplant zucchini and broccoli and cook for another 2 mins. Reduce the heat to low and add the vegetable stock. Cook gently for 5-7mins or until the vegetables are tender.
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Add the tamarin (soy sauce), vinegar, mirin and maple syrup. Turn up the heat to medium and cook for 2-3 minutes. Blend the cornstarch with the 2 tbsp of cold water and add to the pan. Stir gently for 1-2 minutes until the sauce thickens. Squeeze in the lime juice and stir. Taste and season as necessary.
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Fluff up the rice with a fork and divide between serving bowls. Spoon the sticky vegetable mixture over the top and sprinkle with sliced green onions and sesame seeds. Serve immediately.
