Easy Veggie Stir Fry- 20 Minutes
This easy veggie stir fry is such a quick meal! It literally only takes 20 minutes to make. It's also vegetarian and if you buy items pre-cut or sliced, you'll have dinner before you know it. An easy way to get in a lot of veggies that are loaded with flavor and so yummy! This dish is also incredibly versatile and you can substitute with whatever you prefer!
Servings: 6
Ingredients
- 1 head of broccoli chopped
- 1 cup carrots shredded
- 1 8oz package mushrooms sliced
- 1 9oz package sugar snap peas
- 1 yellow bell pepper sliced
- 1 red bell pepper sliced
- ½ cup tamari or soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp sriracha
- 1 tsp fresh ginger
- sea salt & pepper to taste
Instructions
- Prepare your rice of choice following the package instructions. I always make sure to add a good spoonful of some kind of fat (oil, butter, or ghee) to add flavor and to help it fluff. Also, as soon as the rice is done, I typically take it off the heat and leave it covered for an extra 5-10 minutes so it can steam. Fluff with a fork after and it's always perfect!
- Heat avocado in a wok or a large pan. Add in all veggies. Season with a touch of salt and pepper. Saute on medium high heat for about 5-10 minutes until your desired tenderness of veggies!
- While veggies are cooking, in a small bowl, make the sauce. Mix together the tamari, sesame oil, rice vinegar, sriracha, and fresh ginger.
- Pour it onto the veggie mixture once they're softened. Let it all cook on low heat for a few more minutes to soak up all the flavor.
- Taste and season with more sea salt if desired. Serve over rice and enjoy!
Notes
For Storing: Store in an airtight container in the fridge for 4-5 days.