Vegetable Stir Fry with Rice

A well-made vegetable stir fry is a thing of beauty. Crisp, colorful vegetables tossed in a simple garlic-ginger sauce and served over fluffy rice. The key is high heat and not overcooking the vegetables so they keep their snap. It takes about 15 minutes and is one of the healthiest dinners you can make.

Ingredients

  • 2 cups broccoli florets
  • 1 bell pepper, sliced
  • 1 large carrot, sliced thin
  • 1 cup snap peas
  • 3 cloves garlic, minced
  • 1 tsp ginger
  • 3 tbsp coconut aminos or soy sauce (use less if adding Stir Fry Seasoning, which already contains tamari) or coconut aminos
  • 1 tbsp Duck River honey
  • 1 tbsp apple cider vinegar
  • 2 tbsp avocado oil
  • 1 tbsp stir fry seasoning
  • Cooked white Thai jasmine rice for serving
  • Sesame seeds for garnish

*Bolded ingredients are products we typically carry at Tare Bulk Foods.

Directions

  1. Whisk together the soy sauce, honey, apple cider vinegar, and stir fry seasoning in a small bowl.
  2. Heat the avocado oil in a large skillet or wok over high heat.
  3. Add the broccoli and carrot. Stir fry for 3 minutes.
  4. Add the bell pepper and snap peas. Cook for 2 more minutes.
  5. Add the garlic and ginger. Stir for 30 seconds.
  6. Pour in the sauce and toss everything together for 1 minute.
  7. Serve immediately over rice, garnished with sesame seeds.

Notes

  • Do not overcrowd the pan. Cook in batches if needed for the best sear.
  • Add tofu, edamame, or cashews for extra protein.
  • Use any vegetables you have. Mushrooms, zucchini, and cabbage all work great.