Throwing together some protein, vegetables, and giving them a quick blast in a wok is a quick and easy answer to a healthy, balanced dinner.

These stir-fries are loaded with vibrant veggies, use flavorful sauces made from scratch, and full of yummy protein (all recipes with vegan alternatives!). Steam up some brown rice, boil up some quinoa, or dunk some rice noodles for serving.

Beef or Tempeh with Asparagus and Mushrooms

Serves 4

1 1/2 pounds flank steak, cut in 1/2-inch strips OR 1 1/2 pounds tempeh, cut in 1/2-inch strips
2 tablespoons wheat-free tamari
2 tablespoons rice vinegar
1 1/2 tablespoons grated fresh ginger
2 1/2 tablespoons cornstarch
1 tablespoon canola oil
2 cloves garlic, minced
3/4 pound asparagus, trimmed and cut into 2-inch pieces
1/2 pound mushrooms, thinly sliced
1/2 cup hoisin sauce
4 green onions, sliced

Put the steak or tempeh in a bowl and toss with tamari, vinegar and ginger. Cover and refrigerate 1 hour or overnight.

Remove the steak or tempeh from the marinade. Dump the rest of the marinade. Toss the  steak or tempeh with cornstarch until evenly coated.

Heat the oil in a wok or large skillet over high heat. Once hot, add the steak or tempeh and cook until browned on all sides. Remove and set aside. Add the garlic, asparagus, and mushrooms to the work. Cook for 1 minute, stirring constantly. Add the hoisin and about 1/2 cup of water. Mix well. Cook for a minute, then return the steak or tempeh to the wok, cover, and cook until asparagus is tender and mushrooms are cooked through, about 3 to 5 minutes. Top with green onions and serve.

Orange Chicken or Tofu

Serves 4

6 to 8 sweet citrus, such as satsumas, clementines, or tangerines
2 tablespoons rice vinegar
2 tablespoons wheat-free tamari
1 tablespoon cornstarch
1 teaspoon fresh grated ginger
2 teaspoons sesame oil, divided
3/4 pound chicken breast, cut into slices OR 3/4 pound extra-firm tofu, pressed and cut into cubes
2 teaspoons canola oil
3 cups small broccoli florets
1 1/2 cups snow or sugar snap peas
1 large red bell pepper, thinly sliced
4 green onions, thinly sliced

Peel 2 oranges in long strips, not taking the pith with it. Then remove the pith from the orange. Thinly slice the peel and set aside.

Carefully cut out the orange segments out of 4 of them and put them in a bowl. Set aside.

Squeeze the juice from about 3 or 4 additional oranges, to measure 1/2 cup juice in total.

Put the juice, rice vinegar,tamari, cornstarch, ginger and 1 teaspoon sesame oil in a small bowl. Mix well. Put 1/4 cup of the mixture in another bowl. Add the chicken or tofu, and mix well.

Heat the oil and remaining 1 teaspoon sesame oil in a large wok or heavy skillet over medium-high heat. Add the sliced peel and cook until just beginning to brown, about 2 minutes. Add chicken or tofu mixture and cook, stirring, 2 to 3 minutes. Remove the chicken or tofu and juices to a bowl, cover and keep warm. Add 1/4 cup water to the wok and bring to a simmer. Stir in the broccoli, snow peas or sugar snap peas, red bell pepper and green onions.

Reduce the heat to medium and cover. Let cook 5 minutes, or until vegetables are crisp-tender. Transfer the vegetables to the bowl with the chicken or tofu. Whisk the remaining juice mixture and add it to the wok. Bring to a boil and cook for 1 minute, stirring. Add chicken or tofu and vegetables back to wok along with orange segments. Stir to coat and heat through.

Spicy Shrimp or Tofu with Peas and Cashews

Serves 4 to 6

2 tablespoons wheat-free tamari
1 tablespoon rice vinegar
1/3 cup plus 1 tablespoon vegetable broth, divided
2 teaspoons sesame oil
1 tablespoon finely chopped ginger
1/2 teaspoon red chili flakes (more to taste)
1 pound extra-large shrimp, peeled and deveined OR 1 pound extra-firm tofu, pressed and cut into 1/2-inch cubes
1/8 teaspoon fine sea salt
1/8 teaspoon sugar or agave nectar
2 tablespoons peanut oil, divided
1/2 pound snow peas, strings removed
1/4 pound sugar snap peas, stems snapped off, strings removed
1/4 cup green peas
2 cloves garlic, minced
3/4 cup cashew nuts, coarsely chopped

Put the tamari, rice vinegar, 1 tablespoon of the broth, the sesame oil, 2 teaspoons of the ginger in a small bowl. Mix well and set aside.

Toss the shrimp or tofu with the salt and sugar. Heat a large work or heavy skillet over high heat. Once it is hot, add a tablespoon of the peanut oil. Add the shrimp or tofu and cook until the shrimp is no longer translucent or the tofu is browned on all sides. Transfer the  shrimp or tofu to a plate. Cover to keep warm.

Add the remaining 1 tablespoon peanut oil to wok. Add the snow peas, sugar snap peas, and green peas and cook, stirring often, for 2 minutes. Use a spatula to scrape the peas over to the sides of the wok, making a well in the centre. Add the garlic, remaining ginger, and chili flakes. Cook, stirring constantly, until the mixture is fragrant and it is starting to brown a little bit, about 30 seconds. Add the peas back to the center of the wok and toss to combine well. Pour in the remaining 1/3 cup of vegetable broth. Reduce heat and simmer until peas are tender, about 2 more minutes in total. Scrape the mixture into a bowl.

Add the shrimp or tofu back into the work. Pour in the tamari mixture from the first step. Toss to combine. Cover and cook for two minutes. Add the pea mixture back to the wok and toss to mix well. Transfer the mixture to a serving bowl or onto plates.

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