Weeknight Veggie Stir Fry
This healthy vegetable stir fry recipe is perfect for a last-minute meal. Use fresh or frozen vegetables, rice or noodles, and top with a savory sauce!
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 mins
- Yield: Serves 4
- Category: Main Meals
- Method: Saute
- Cuisine: American
Ingredients
Scale
Stir Fry
- 1–2 Tbsp coconut oil or avocado oil
- 6 cups of vegetables, sliced (I usually use onion, carrots, celery, bell pepper, green beans, and mushrooms)
Sauce
- ½ cup soy sauce (I use liquid aminos)
- 3 Tbsp honey
- ½ cup water
- 3 Tbsp apple cider vinegar
- 1 tsp powdered ginger
- 1 tsp sesame oil
- 1 tsp Sriracha hot sauce (optional)
- Prepared rice, quinoa or noodles, for serving
Instructions
- Heat a shallow skillet over medium-high heat. Add oil and vegetables. Cook vegetables, stirring often, until they are cooked through yet still have some crunch to them.
- Meanwhile, combine all the ingredients for the sauce in a mason jar. Seal and shake well.
- When the vegetables are done, serve over prepared rice, quinoa or noodles and add sauce as desired. Alternatively, you can add the sauce directly to the vegetables before serving.
Find it online: https://dontwastethecrumbs.com/vegetable-stir-fry-recipe/
