Food

Veggie Stir Fry

meghanewhite

dsc00853

If you want a simple, nutritious, inexpensive meal, look no further. Veggie stir fry is filled with flavor and nourishment. Use your favorite vegetables. I like to use onions, carrots, and broccoli as my base. Then I add whatever looks or sounds good, like snap peas.

The sauce is so delicious with fresh ginger and garlic. Red pepper flake gives it a nice little kick. Use more or less depending on how much spice you prefer. I like to double, or even triple the amount of sauce.

Veggie stir fry is so quick to throw together. The only time consuming part is chopping all of the vegetables. In a pinch you can use frozen, or any leftover veggies you’ve got in the fridge.

For a budget friendly, easy dinner make this tasty veggie stir fry. Add a protein like chicken, beef, or shrimp for even more flavor and nutrients. This no fuss dish will give your meals variety. Enjoy!

Happy Eating!

Every word of God is pure; He is a shield to those who take refuge in Him. Proverbs 30:5

dsc00858

Veggie Stir Fry

For the Sauce:

1/4 cup low sodium soy sauce

2 tablespoons sugar

2 teaspoons cornstarch

1 tablespoon fresh grated ginger

1 clove minced garlic

1/2 teaspoon red pepper flake

Vegetables:

1 medium onion cut into wedges

3 to 4 carrots sliced into thin rounds

2 heads of broccoli cut into florets

sweet peppers sliced into strips

other vegetables to add: snap peas, baby corn, zucchini, asparagus, cauliflower, water chestnuts, or whatever you like

for cooking the veggies:

1/2 to 1 teaspoon of salt

1 tablespoon vegetable oil

Instructions

  1. In a small bowl combine the soy sauce, sugar, cornstarch, ginger, garlic, and red pepper flake. Whisk until blended, set aside.
  2. In a large skillet or wok, heat vegetable oil over medium heat until shimmering. Add the onions and carrots and a pinch of salt. Raise the heat to medium high, stirring every 30 seconds or so until the onions have softened. This takes 4 to 5 minutes.
  3. Add the broccoli and the rest of the vegetables and another pinch of salt to the skillet, stirring every 30 seconds or so, until the carrots start to caramelize. This takes about 5 minutes. Cook the vegetables until the carrots are fork tender and the remaining vegetables are tender, yet crisp.
  4. Turn the heat down low. Pour the sauce over the vegetables, stirring constantly until the sauce is thickened. This takes less than a minute. Remove from heat and serve with rice.

Notes:

I recommend doubling the sauce.

Cook the vegetables to your liking. I prefer mine crisp yet tender.

Cover your skillet with a lid to help steam the vegetables.

dsc00844

dsc00845

dsc00849

Published by meghanewhite

18 thoughts on “Veggie Stir Fry”

  3. I needed a good recipe for a sauce. This one sounds great and I can’t wait to try it.
    I agree — doubling the recipe is probably good, and a bit more veggies or diced meat can be added. In the past, I had some Twain neighbors who often invited my husband and I for dinner. What an experience!!! They used a sauce like this for diced chicken and peanuts. It was delicious. I learned to like tofu then. It’s so good for you!

    Liked by 1 person

    Reply

    1. Yum!!! The sauce with the peanuts sounds delicious. You could add tofu to the stir fry. And definitely double or triple the sauce depending on how much veggies and meat you use. Thanks so much Mary!

      Liked by 1 person

      Reply

Leave a Reply

Fill in your details below or click an icon to log in:

Gravatar
WordPress.com Logo

You are commenting using your WordPress.com account. ( Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. ( Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. ( Log Out /  Change )

Cancel

Connecting to %s