Stir fry is one of those meals that I like to use to clean out the refrigerator. It’s a meal that really anything goes as far as produce, meat and grains. Whatever veg I have left in the fridge at the end of the week usually will end up in some kind of stir fry or juiced. I used to waste so much produce, but not anymore my friends. It ALL gets used now. Gone are the days where I would throw away $20 worth of fresh food because I didn’t use it all. Ya’ll know what I’m talking about! I’m sure if I could call for a show of hands of who else has done this, most of you would be raising your hands. Food is too expensive to be tossing. Can I get an AMEN?! This is just one way we like to save what didn’t get used throughout the week, instead of it going in the garbage.
This particular week I used carrots, asparagus, broccoli, peppers, onions, and mushrooms, but there are many combinations that you could use. Snow peas, zucchini, squash, Bok choy, and green beans are other veggies that I frequently use.
The sauce that I used this time was a basic garlic soy glaze for simplicity purposes, but sauces are another way to have fun with your stir fry. Other things I often put in my stir fry to change the flavor a bit are ginger, red pepper flakes, sesame oil, honey, peanut butter, and orange juice. It’s fun to come up with different flavor combinations.
I didn’t use meat this time, only because we had very heavy meals this particular day, and we wanted something light. Normally I would use chicken, beef, pork, or shrimp in the stir fry as well. I often use leftover meat in my quick stir fry to “revive” the meat a bit. Easy peasy.
See how versatile stir fry can be?
Simple Stir Fry
3 T. coconut oil
7-8 cups vegetables sliced into strips (carrots, mushrooms, asparagus, red peppers, onions, broccoli)
1/4 cup wheat-free Tamari, soy sauce, or coconut aminos OR half soy sauce, half fish sauce
1/4 cup water or broth
3 cloves garlic, chopped or pressed
1 T. arrowroot powder or cornstarch
Melt coconut oil over med-high heat. Add vegetables and stir fry until crisp tender, about eight-ten minutes. In a separate measuring cup, mix together Tamari, water, garlic and arrowroot powder. When vegetables have reached desired doneness, turn down the heat, add sauce, and stir until well combined and thickened. It should only take a minute. Serve hot over rice, quinoa, or choice of grain.
What do you like in your stir fry? Any favorite or interesting sauce combinations?
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