A recipe for green vegan stir-fry which mixes all of my favourite greens with Chinese egg-free noodles and some sesame seeds.
I love B-well‘s vegan mayo (see post here) so when I spotted their wok oil at Checkers I really wanted to try it out. It’s a mixture of non-GMO canola seed, safflower or sunflower seed and toasted sesame seed.
Kale yeah i’m vegan
For this recipe I used the B-well wok oil to saute the onion and garlic. After which I added the cabbage, kale leaves and broccoli, broccoli, green beans, peas and soy sauce. Once done, I mixed it with the egg-free Chinese noodles and sprinkled some sesame seeds on top. I used a lot of greens that are packed full of things that are good for us. Kale + spinach are rich in calcium, vitamins A, C, E and K, and broccoli + green beans are also rich in many B vitamins.
And that is how you make a green vegan stir-fry. What is your favourite stir-fry? Have you tried the B-well wok oil? Let me know in the comments below. On the other hand, if you’d like to see similar recipes, feel free to head on over to my main course recipe page. New recipes posted regularly. Finally, look at my directory for a list of all the awesome vegan products I have found locally.
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feed me vegan food and i’m yours