Vegetable Stir Fry
This recipe starts with a ton of fresh vegetables. The stir fry veggies are quickly cooked and then finished with an amazing sauce that has tons of flavor.
This is a great way to get everyone to eat their veggies. My kids are also more willing to try vegetables that have a yummy sauce to go on them. I love this recipe because you can change up what goes into it depending on what is season and what your family likes. I sometimes sneak in some veggies that my kids don’t normally eat or haven’t tried yet. It is also good to let the kids pick out what they want in the stir fry. I have found that if they are involved in deciding what is for dinner that they are more willing to eat it.
I usually start with onions, peppers and broccoli and then add in what ever looks good at the market. Carrots, peas, zucchini and bok choy are also really good in this stir fry. Also try adding in some cashews and pineapple chunks.
The stir fry sauce has so much flavor from garlic, ginger and agave, so it is also a little sweet. The sauce thickens and coats all the veggies as it cooks. I think this sauce will get my kids to eat almost any vegetable.
I serve the stir fry with brown rice. It is also great with some baked tofu or tempeh to add in a little more protein.
Vegan Veggie Stir Fry
- 8 cups cut up veggies of your choice broccoli, carrots, onions, snow peas, zucchini, squash, bok choy
- 2 tbsp olive or canola oil
- For the Sauce:
- 1/4 cup low sodium soy sauce gluten free if needed
- 1/2 cup water
- 1/4 cup apple cider vinegar
- 2 tsp sesame oil
- 3 tbsp agave nectar
- 2 cloves garlic finely minced
- 1 tbsp fresh ginger grated or minced
- 2 tbsp cornstarch or arrowroot powder
Combine all of the sauce ingredients in a small bowl and set aside.
Heat the oil in a large skillet over medium high heat. Add in all the veggies and cook stirring often just until the veggies are cooked through but still crunchy. The cooking time will depend on the veggies you choose but it shouldn't be more than 10 minutes.
Once the veggies are cooked pour the sauce over them and bring it a boil. Once the sauce has thickened and coated all the veggies remove the pan from the heat.
Serve with brown rice. It is also great with baked tofu or tempeh.