Blog Recipe

Vegetable Stir Fry

Vegetable Stir Fry
Recipe Type: vegetarian
Author: Cheryl
Prep time:
Cook time:
Total time:
Serves: 6
This is so easy to throw together. Cooking the rice takes a little time, but it’s worth it to make plenty, so you have leftovers for another meal!
  • 2-3 tablespoons oil (I like peanut, sesame and soy oil blend)
  • 1-2 cloves garlic
  • 2 teaspoons fresh ginger
  • 1 pepper, any color
  • 1 onion
  • 1 bunch broccoli
  • 1 lb mushrooms
  • ¼ lb snap peas or snow peas
  • small head cabbage, bok choy or napa cabbage
  • 2 cups cooked brown rice
  • For the sauce:
  • ¼ cup chopped onion
  • 1 clove minced garlic
  • 1 Tablespoon minced fresh ginger
  • Juice of ½ lemon
  • ¼ cup soy sauce
  • ¼ teaspoon sugar
  • ¼ teaspoon white vinegar
  • sesame seeds, toasted, if desired
  1. Cook rice (if not using leftovers).
  2. Prep veggies by cutting into bite size pieces.
  3. Heat sauté pan or wok. Add oil, garlic and ginger. Let cook for a minute, then add mushrooms and broccoli.
  4. Cover and let steam for 3 minutes.
  5. Add sauce ingredients to blender, blend until smooth.
  6. Uncover and add other veggies. Cook until crisp-tender.
  7. Spoon veggies over rice and top with sauce.
  8. Top with toasted sesame seeds, if desired

If you are sensitive to soy, you can use liquid aminos as a substitute for soy sauce. Use whichever oil suits you best!

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