Summer is coming and it is time to get the veggie garden going. Why? So you can enjoy the fruits (or in this case- Veggies) of your labor. While they are growing, it is time to compile your favorite garden fresh recipes. Let’s start with a basic vegetable stir-fry recipe that is sure to please everyone. Ingredients not found in the garden can usually be found fresh at the local farmers market. This easy vegetable stir fry recipe works for all seasons as well!
| Prep Time | 10 minutes |
| Cook Time | 6 minutes |
| Servings | people |
- 1/2 Cup Soy Sauce (Try low sodium)
- 2 Tablespoons Cornstarch
- 1 Tablespoon Ginger Fresh (minced)
- 2 Tablespoons Brown Sugar (Packed) This is optional and can leave out to keep sugars low.
- Sriracha To Taste
- 2 Tablespoons Vegetable Sauce (Again - try low sodium)
- Sherry Can be substituted for the Vegetable Sauce.
- 2 Whole Garlic Cloves Minced
- 2 Seeded Bell Peppers (Any selection of colors - red, green, yellow, or purple)
- 1 Head Broccoli Broccoli Divided into Florets
- 6-8 Cauliflower Florets
- 1 Whole Onion (Any kind) Chopped Into Large Chunks
- 1 Whole Medium Zucchini Chopped into Bite Size Wedges
- 1 Medium Yellow Squash Sliced Into Rounds
- 3 Tablespoons Peanut Oil For Cooking
- 15 OZ Baby Corn 1 Can - Drained and Halved
- Tomato Wedges
- Carrot Strips
- Soy Tofu
Ingredients Sauce:
Stir Fry Vegetables* (Notes Below)
Optional:
|
- Mince Fresh Ginger
- In a bowl, combine veggie broth and/or sherry, soy sauce, cornstarch, fresh ginger, brown sugar, and Sriracha.
- Taste and make any adjustments. Set aside while preparing vegetables.
- Wash, rinse, dry, and prepare vegetables to be chopped on a chopping surface.
- Place wok or skillet on a burner turned to medium-high heat.
- Add peanut oil to the pan.
- Chop and slice the Onion and Bell Peppers first as these firmer vegetables that need to cook longer.
- Add to pan when the oil is hot. You can up the heat if needed to get some color.
- Add minced garlic and stir constantly for about a minute so the garlic doesn't burn.
- Chop and slice the remaining ingredients.
- Add to pan when the cooking ingredients have begun to soften and show color (brown).
- While veggies are still somewhat firm, pour in the sauce and stir to coat the ingredients.
- Continue to stir until sauce thickens, about 1-3 minutes. If sauce becomes too thick, add a splash of water or soy sauce.
- It is ready to plate up and sprinkle some sesame seeds/almond slices on top. Time to eat. Yummm!
- Sliced Almonds and/or Sesame Seeds for Topping before serving
- Stir Fry Vegetables* (Notes): You can combine any number of vegetables and make a great dish. The above are recommendations of a delicious combination.
The beauty of this vegetable stir fry recipe is the ability to do all the prep work ahead. Place the veggies in separate containers and place in the fridge. The sauce is even better when made ahead and allowed to blend while it chills.
This recipe can be a wonderful vegan dish if all plant-based. It can also be made with seasonal veggies only.
If you are a meat lover, making the sauce and using it as a marinade for beef, chicken, or pork before cooking will work great. The meat must be cooked for starting the vegetables in this stir-fry recipe.
Adding a touch of fruit can sweeten it up. Think mandarin oranges, fresh coconut, or diced apples. Be sure not to overcook.
Peanut oil is the best oil to use due to its tolerance to high heat without smoking or burning. Your veggies can flash cook without becoming greasy.
The produce offered today in large box grocery stores often do not disclose the origin of the product nor how it was grown. Growing your own fresh produce or buying locally grown items is the only way you are going to know what you are eating is safe and healthy. Bon Appetite!
