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.
Keywords: vegetable stir fry recipe
Find it online: https://dontwastethecrumbs.com/vegetable-stir-fry-recipe/