Add image and markdown file for tangy-asian-inspired-vegan-stir-fry

src/content/posts/2024-12-15-tangy-asian-inspired-vegan-stir-fry-8734.md

@@ -0,0 +1,62 @@
+---
+title: "Tangy Asian-Inspired Vegan Stir-Fry"
+description: "Explore a tangy, vegan stir-fry recipe that perfectly blends Asian spices and zesty flavors, ideal for a vibrant meal."
+tags:
+  - "vegan"
+  - "asian-cuisine"
+  - "tangy-sauce"
+  - "stir-fry"
+  - "plant-based"
+  - "Hiroshi"
+figureRecipe: 
+  caption: "Tangy Asian-Inspired Vegan Stir-Fry"
+  imageSrc: "./src/media/2024-12-15-tangy-asian-inspired-vegan-stir-fry-8734.png"
+  imageTitle: "Tangy Asian-Inspired Vegan Stir-Fry"
+  imageAlt: "Image of a vibrant vegan stir-fry with colorful bell peppers, purple cabbage, and carrots in a glossy tangy sauce, served on a wooden table with chopsticks."
+  loading: "eager"
+---
+
+{% figure figureRecipe.caption %}
+{% picture figureRecipe.imageSrc, figureRecipe.imageTitle, figureRecipe.imageAlt, figureRecipe.loading %}
+{% endfigure %}
+
+## Introduction
+
+Embark on a culinary journey with today's special dish, a tangy, vegan-friendly delight that blends the zest of citrus with the richness of Asian spices. This recipe is designed to invigorate your palate and introduce a wave of fresh flavors through a plant-based lens.
+
+## Ingredients
+
+- 1 cup of thinly sliced bell peppers (red, yellow, green)
+- 1 cup of shredded purple cabbage
+- 1 medium carrot, julienned
+- 1/2 cup of sliced red onions
+- 2 cloves of garlic, minced
+- 1 tablespoon of grated ginger
+- 1/4 cup of fresh orange juice
+- 2 tablespoons of soy sauce
+- 1 tablespoon of rice vinegar
+- 1 teaspoon of sesame oil
+- 1 teaspoon of chili paste (adjust to taste)
+- 1 tablespoon of maple syrup
+- 1/2 teaspoon of cornstarch mixed with 1 tablespoon of water
+- 2 tablespoons of vegetable oil
+- Fresh cilantro and sesame seeds for garnish
+- Cooked rice or noodles, for serving
+
+## Instructions
+
+1. Heat the vegetable oil in a large pan or wok over medium-high heat.
+2. Add the bell peppers, purple cabbage, carrot, and red onions, sautéing until just tender, about 5 minutes.
+3. Stir in the garlic and ginger, cooking for an additional minute until fragrant.
+4. In a small bowl, whisk together the orange juice, soy sauce, rice vinegar, sesame oil, chili paste, and maple syrup.
+5. Pour the sauce mixture over the vegetables, stirring to coat evenly.
+6. Allow the sauce to simmer for 2-3 minutes to meld the flavors together.
+7. Stir in the cornstarch mixture and continue to cook until the sauce thickens slightly, about 1 minute.
+8. Serve the stir-fry over cooked rice or noodles, garnished with fresh cilantro and a sprinkle of sesame seeds.
+
+Enjoy this vibrant, tangy dish as a perfect showcase of how traditional flavors can be seamlessly adapted for a modern, vegan diet. Serve it up at your next dinner party or savor it solo as a delightful, flavorful escape.
+
+*Hiroshi*
+
+<table><caption class='sr-only'>Additional Information</caption><tr><th>Nutritionfacts</th><td>Calories: 250 per serving, Fat: 9g, Carbohydrates: 35g, Protein: 6g&nbsp;</td></tr><tr><th>Preparation Time</th><td>30 minutes&nbsp;</td></tr><tr><th>Allergy Information</th><td>Soy, sesame&nbsp;</td></tr></table>
+