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Vegan Asian Stir-Fry

Name: Vegan Asian Stir-Fry
Cook time: 25 min
Total time: 25 min
Yield: 4 portions
Cuisine: Asian (Thai/Chinese inspired)
Ingredients: 2 tbsp Vegetable oil (neutral, e.g. sunflower or canola); 200 g Onion; 200 g Bell pepper (red or yellow); 200 g Broccoli florets; 150 g Carrot; 150 g Green beans; 3 cloves Garlic; 15 g Fresh ginger root; 60 ml Soy sauce (tamari for gluten-free); 30 ml Rice vinegar; 15 ml Maple syrup or agave nectar; 150 ml Water or vegetable broth; 1 tsp Sesame oil; 1 tbsp Cornstarch or potato starch (optional, for sauce thickening); 1 tbsp Sesame seeds (optional garnish); 1 tbsp Fresh green onion or chives (optional garnish); 200 g Extra-firm tofu (optional protein)

Asian (Thai/Chinese inspired) cuisine

Contains allergens

SoyGlutenSesame

Auto-detected — always check product labels

CR1S halves the time

50 minCR1S: 25 min

⏱ 25 min👤 4 portions🔥 180 kcal★★★★★Easy

Energy / portion180 kcal · 753 kJ

PROTEIN

6г

FAT

8г

CARBS

22г

A vibrant, quick vegetable stir-fry with soy-ginger sauce, tender-crisp vegetables, and optional tofu. Ready in under 30 minutes with the GastroLab CR1S Food Processor mode for precise, restaurant-style results.

vegetarianvegandairy-free

Ingredients

Vegetable oil (neutral, e.g. sunflower or canola)2 tbsp

Onion200 g

Bell pepper (red or yellow)200 g

Broccoli florets200 g

Carrot150 g

Green beans150 g

Garlic3 cloves

Fresh ginger root15 g

Soy sauce (tamari for gluten-free)60 ml

Rice vinegar30 ml

Maple syrup or agave nectar15 ml

Water or vegetable broth150 ml

Sesame oil1 tsp

Cornstarch or potato starch (optional, for sauce thickening)1 tbsp

Sesame seeds (optional garnish)1 tbsp

Fresh green onion or chives (optional garnish)1 tbsp

Extra-firm tofu (optional protein)200 g

Steps

Prepare sauce in advance (not in GastroLab): In a bowl, combine soy sauce, rice vinegar, maple syrup, water, sesame oil, and cornstarch (if using). Stir until smooth. Set aside at room temperature. Mince garlic and ginger; set aside in separate small containers.

⏱ 5 min💡 Preparing sauce and aromatics ahead ensures smooth, timed stir-frying.

Prepare all vegetables: slice onion and bell pepper into strips, cut broccoli into small florets, julienne carrot, and cut green beans into 3 cm pieces. Arrange all prepped vegetables in the order they will be added: onions first (longest cook), then harder vegetables, then garlic/ginger.

⏱ 10 min💡 Mise en place (all prepared and ready) is critical for stir-fry timing. Softer vegetables must be added last to avoid overcooking.

Install the knife accessory in the GastroLab CR1S bowl. Pour vegetable oil into the bowl.

GastroLab:

Remove the lid. Install the knife accessory by inserting it into the drive socket at the bottom of the bowl, twisting clockwise until snug. Pour 2 tbsp of vegetable oil into the bowl. Install the lid and close securely.

⏱ 2 min💡 The knife will provide mechanical circulation during heating, mimicking stir-fry motion. Always secure the lid before starting any program.

Heat oil to shimmering (high heat phase). This preps the bowl environment and begins the stir-fry cooking base.

GastroLab:

On the touchscreen: tap 'Manual'. Use the knob to set: Temperature 100°C (simmer/high heat), Speed 6 (medium-vigorous stirring), Time 2 min. Press the knob once to start. The oil will heat and the knife will gently circulate.

⏱ 2 min💡 Speed 6 with the knife creates steady circulation. Two minutes allows oil to reach the right temperature without smoking. Do not open the lid during this step.

First vegetable batch (onions and garlic): add onion strips and minced garlic. These need the most cooking time.

GastroLab:

When the 2-minute timer ends and the machine pauses, STOP here and WAIT. On touchscreen: tap 'Cancel' to fully stop the program. Lift the lid carefully (steam will escape). Quickly add onion strips and minced garlic to the bowl. Close the lid immediately. Tap 'Manual' again: Temperature 100°C, Speed 6, Time 3 min. Press knob to start.

⏱ 3 min💡 This sequential-addition method ensures each ingredient cooks optimally. Garlic with hot oil creates flavor base. Close lid quickly to retain heat.

Second vegetable batch (harder vegetables): add ginger, carrot, broccoli, and green beans. These vegetables benefit from 3–4 minutes of cooking to soften slightly while staying tender-crisp.

GastroLab:

When the 3-minute timer ends, program pauses. Tap 'Cancel' to stop. Lift the lid and quickly add minced ginger, julienned carrot, broccoli florets, and green bean pieces. Close the lid immediately. Tap 'Manual': Temperature 100°C, Speed 6, Time 3 min. Press knob to start.

⏱ 3 min💡 Ginger added mid-way prevents it burning but allows flavor infusion. Broccoli and carrots now cook alongside the onions softening further.

Third vegetable batch (softest vegetables) and sauce: add bell pepper and the prepared sauce. Bell pepper cooks very quickly and should be tender-crisp, not mushy.

GastroLab:

When the 3-minute timer ends, program pauses. Tap 'Cancel' to stop. Lift the lid. Add bell pepper strips and pour in the prepared sauce (soy, vinegar, syrup, water, sesame oil, and cornstarch). Close the lid. Tap 'Manual': Temperature 90°C, Speed 6, Time 4 min. Press knob to start.

⏱ 4 min💡 Sauce is added now to blend with vegetables and reduce slightly. Lower temperature (90°C) prevents sauce from reducing too aggressively. Knife circulation will thicken the sauce as it cooks.

Final integration and tasting: stir-fry completes. All vegetables should be tender-crisp, sauce thickened and coated on vegetables.

GastroLab:

When the 4-minute timer ends, the program pauses. Tap 'Cancel'. Lift the lid and remove the knife accessory carefully (it will be hot; use a kitchen towel). Quickly check flavor and consistency. If sauce is too thin, you can briefly tap 'Turbo' (hold the knob to activate max-speed burst for up to 30 sec) to reduce it further. Once satisfied, use a slotted spoon or tongs to transfer stir-fry to a serving plate.

⏱ 2 min💡 Always remove the knife before serving. The Turbo mode is optional—use only if sauce needs thickening. If tofu is included, add it now or serve on the side (tofu prepared separately to maintain firm texture).

Garnish and serve: add sesame seeds, green onion, and any optional extras (chili flakes, extra sesame oil).

⏱ 1 min💡 Fresh garnish adds crunch and brightness. Serve immediately over steamed rice, noodles, or quinoa for a complete meal.

Chef's note: This stir-fry is designed with the GastroLab CR1S Food Processor mode's heating and circulation abilities in mind. Unlike traditional stovetop woks, the GastroLab uses a sealed, heated bowl with mechanical knife circulation to achieve stir-fry results. Sequential ingredient addition (mise en place timing) ensures each component reaches optimal doneness without overcooking softer vegetables. For a protein boost, crisp tofu separately in a pan with soy sauce and sesame oil, then combine with the finished stir-fry. Serve hot over jasmine rice, brown rice, or rice noodles. Leftovers store well for 2–3 days in an airtight container in the refrigerator; reheat gently in a pan or the GastroLab on Manual mode at 70°C, Speed 2, for 5 minutes.

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