Pressure Cooked Vegan Stir Fry
Pressure Cooked Vegan Stir Fry is a quick and vibrant dish that brings together an array of fresh vegetables, creating a delightful medley of flavors and textures. This recipe features colorful bell peppers, crisp broccoli, and tender snap peas, all cooked in under 15 minutes. Perfect for busy weeknights or impressing guests, this dish is both nutritious and visually appealing. With its rich sauce and satisfying crunch, it’s sure to become a family favorite.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Main
- Method: Pressure Cooking
- Cuisine: Vegan
Ingredients
Scale
- 2 cups mixed vegetables (bell peppers, broccoli, snap peas)
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 2 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 1 cup vegetable broth
- 1 tbsp cornstarch
Instructions
- Prepare your vegetables by washing and chopping them into bite-sized pieces.
- In the pressure cooker set to sauté mode, heat sesame oil and sauté garlic and ginger for 2 minutes until fragrant.
- Add mixed vegetables and sauté for another 3 minutes until slightly softened.
- In a small bowl, whisk together soy sauce, vegetable broth, and cornstarch; pour over the vegetables.
- Seal the lid and cook on high pressure for 3 minutes.
- Quick-release the steam carefully; stir gently before serving.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 180
- Sugar: 5g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Customize with your favorite seasonal vegetables or proteins like tempeh for added variety. Experiment with sauces such as teriyaki or spicy chili garlic to create unique flavor profiles.