Easy Stir-fry

The colors and variety of vegetables in this recipe make this Easy Stir-fry not only a beautiful dish but also a power-packed healthy meal. This delicious and satisfying stir-fry can be prepared in just minutes if the vegetables are prepped ahead of time.

The toasted sesame oil gives the sauce warm and aromatic qualities. I use coconut liquid aminos in place of soy sauce: The flavor is gentler and slightly sweeter, it’s lower in salt and free of common allergens, including gluten and soy.

Any variety of vegetables can be used in this Easy Stir-fry recipe. At the end of the week when most of the meals that I have planned for the week have been cooked I usually have a variety of vegetable remains in the fridge. I throw those veggie remnants together with a protein source, such as peas or tofu, add some toasted nuts or seeds and voila! we have dinner.

I made this recipe for dinner last night. I only had regular sesame oil in my pantry (not toasted). I threw some smoked paprika and cayenne in with the sesame oil and coconut aminos. The result was a delicious, spicier twist on the recipe I’m sharing here. I don’t recommend adding these spices to toasted sesame oil however… that would be a confusing combination of flavors. Try the recipe as posted below or the un-toasted sesame oil, spice combo.

I hope you enjoy this recipe as much as Brian and I do. If so please leave a rating and comment… it helps the success of the blog. Thank you!

Easy Stir-fry

0 from 0 votes

Recipe by Jackie’s Veggie Kitchen Course: Dinner, Lunch, Sauces, Spreads and Dips, Vegan, Vegetarian

Servings

2

servings

Prep time

20

minutes

Cooking time

10

minutes

Ingredients

• 2 cups sliced mushrooms sliced

• 1/2 onion diced

• 2 carrots sliced on the diagonal

• 1 yellow squash cut into cubes

• 2 heads baby bok choy, sliced in 1/2″ pieces

• 2 cups sugar snap or snow peas

• 1/2 cup slivered almonds

• to taste salt & pepper

• Sauce Ingredients

• 2 Tbs. Toasted Sesame oil

• 2 Tbs. Coconut Liquid Aminos

Easy Stir-Fry Directions

• Toast slivered almonds in a hot, dry frying pan. I prefer them toasted well for this recipe to get a slightly smoky flavor. Be careful as they brown quickly!
• Stir-fry mushrooms, onions and carrots over medium-high heat, using no oil, until almost cooked.
• Add squash, peas, white parts of the baby bok-choy. Add sauce and stir fry until veggies are all tender.
• Add green parts of the baby bok-choy, stir until slightly limp. Salt and pepper to taste.
• Serve stir-fry topped with toasted slivered almonds.

Did you make this recipe?

Tag @jackiesveggiekitchen on Instagram and hashtag it #jackiesveggiekitchen

Like this recipe?

Follow us @jackiesveggiekitchen on Pinterest

Did you make this recipe?

Like us on Facebook