Cooking without meat has its challenges, so when I make stir fry I want it to be spicy and flavorful.
1 Garlic Clove
2 Tbls of oil
1 Tsp Fish Oil
1 Tsp Sriracha
1 Tbls of Paprika
1 Tsp Red Pepper Flakes
1/4 Tsp Cayenne Pepper
1 tsp Salt (Add more per choice)
1 tsp pepper
1 1/2 Cups Veggie Broth
2 Green Bell Peppers
2 small orange peppers
1 Small onion
1 Cup chopped mushrooms
1 or 2 Cups of Rice (Depending on serving size)
First things first, start cooking the rice. Start boiling water to the correct measurements directed on the package. For cooking rice its usually 2 cups of water for every 1 cup of rice. I cooked 2 cups of rice, for leftovers. Once you have the water boiling add the rice turn down the heat to low and cover for 30 min.
Start to chop up the vegetables like the garlic, onion, the peppers and carrots.
Heat up the frying pan to medium so its hot and add the oil, garlic onions and the seasonings. Stir those for 5 minutes.
Add the mushrooms and stir until brown.
Now I like spice so I added a little bit more cayenne and paprika so the mushrooms are seasoned well. One thing I will say, seasoning can save a dish or ruin a dish. So its okay to taste as you go.
Once mushrooms are good, add the veggie broth.
Here you can add the remaining ingredients to the sauce.
Stir the veggies for 10 – 15 minutes on medium heat until cooked. Now by this time your rice maybe done. Once the rice has cooked for 30 minutes, turn off the heat but keep covered until ready to serve.