How To Make Stir Fry (Oil-free, cooked vegan)

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Stir-Fry (cooked vegan) - Recipe KEEP IT SIMPLE, KEEP IT WHOLE
Dr. Matt Lederman & Dr. Alona Pulde

Trying out a recipe from the current Vegan Health Bundle 2026 that’s taking place Feb 14-22, 2026. This is for Mr Jazz Guitarist, not for me. I eat mostly raw.

Thanks Dr Matt for letting me try your recipe and share it.

Stir-Fry (oil-free)
INGREDIENTS
1 small red onion chopped
2 cloves of garlic chopped
1 tbsp fresh ginger grated finely
1-2 carrots shredded
1 cup fresh shitake mushrooms (can use dried if prefer but adjust quantity accordingly)
11 small Japanese eggplant cubed (optional)
½ - 1 cup of "Annie Chun's" soy ginger sauce (or other oil-free stir fry sauce) depending on preference
2 cups of broccoli florets
¼ cup of chopped jicama or water chestnuts sliced or chopped depending on your preference
2 scallions chopped
¼ cup fresh basil or Thai basil chopped (optional
*1-2 tbsp of ground dry roasted nuts (cashews, almonds, etc.) sprinkled on top (optional)

METHOD
1. In a large, hot, non-stick skillet add onions and water and saute for. a couple of minutes.
2. Then add the garlic and ginger and continue to sauté until golden.
3. Add more water as necessary (1 tbsp at a time, just enough to keep from burning).
4. Then add shredded carrots, mushrooms, and eggplant and continue to water sauté (adding water as needed) until soft.
5. Then add the soy ginger sauce, broccoli, and scallions and cover and cook until broccoli is desired tenderness.
6. Then add basil, stir and serve over steamed brown rice.

Mr Jazz Guitarist really enjoyed this stir fry!

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KEEP IT SIMPLE, KEEP IT WHOLE
Dr. Matt Lederman & Dr. Alona Pulde
www.connectiondocs.com

Instead of rules, willpower, or dogma, the book offers a clear, calming framework that helps people finally understand food in a way that’s sustainable and humane. Cuts through nutrition confusion without shame or extremes
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