Sometimes it just feels right to take a break from meat. I love meat, of course, but occasionally I notice that I’m eating it more out of habit than feeling like my body is asking for it. This veggie stir fry is the perfect recipe for when you feel like you need a nice and clean vegetable based dish. What I love most about this stir fry is how easily you can substitute any of the ingredients. It’s definitely one of the best pantry recipes I have ever seen because you can literally toss in almost anything and it’s going to taste great!
Commonly asked questions:
Can I add meat to this stir fry?
You absolutely can add meat to this stir fry if you want. I feel that chicken breast is a great addition. If you want to add chicken, just cut up a raw chicken breast into 1″ cubes and then toss on some salt and pepper. Sautee it in a tablespoon of oil for a few minutes and then, once it’s cooked through, set it aside while you cook the vegetables. Add the chicken back in once all of the vegetables are done cooking. The sauce will bring it all together.
If chicken isn’t your favorite, you can apply the same cooking technique to tofu or beef. Like I said, this stir fry is very versatile!
Should I use coconut aminos or soy sauce?
Whether you choose to use coconut aminos or soy sauce in this recipe is a completely personal choice. I chose coconut aminos because it tends to be lower in salt than soy sauce, and is naturally gluten-free. You can also buy Tamari, which is a gluten-free soy sauce.
How long will this stir fry last in the refrigerator?
This vegetable stir fry will last up to 4 days in the refrigerator. It tastes best when hot so make sure to toss it in a pan for a few minutes each time you pull it out of the refrigerator.
If you like this recipe check out these other great recipes on my blog:
Vegetable Stir Fry
- 1 tbsp olive oil
- 1 cup carrots sliced
- 1.5 cups broccoil florets sliced thin
- 1/2 red bell pepper sliced
- 1/2 yellow bell pepper sliced
- 3 garlic cloves minced
- 1 cup snap peas
- 1 cup mushrooms sliced
- 1 zucchini
- green onions for garnish
- sesame seeds for garnish
For the sauce
- 1 tsp sesame oil
- 1/4 cup coconut aminos or soy sauce
- 1 tsp arrowroot flour
- Heat a large pan or wok on medium high heat. Add olive oil.
- Place carrots and broccoli into the pan. Cook for a few minutes until the stems of the broccoli and the carrot slices are able to be pierced with a fork.
- Add red and yellow bell peppers and snap peas. Continue to cook for a few minutes until the peppers and snap peas have softened slightly.
- Add the rest of the vegetables- mushrooms, garlic, and zucchini. Cook until these new vegetables are fork tender. Remove pan from heat and set aside.
Make the sauce
- In a small bowl, whisk together sesame oil and coconut aminos or soy sauce. Slowly add the arrowroot flour while continuing to whisk the sauce.
- Bring the pan back to heat and add the sauce to the vegetables. Allow everything to cook together for 1 to 2 minutes.
- Plate the stir fry in a bowl or plate, on top of rice or on it's own. Garnish with green onions and sesame seeds.