Vegetable Stir Fry

Dinner, Gluten-Free, Lunch, Vegan

I love a great Vegetable Stir Fry.  In making this stir fry, I used some snow peas, red pepper, white mushrooms, carrots, broccoli and white onion.  I used some grated fresh ginger and minced garlic when I made my sauce.  It had a nice kick to it.  Everything was quick and easy to make, and I served the stir fry on a bed of quinoa.

Mom’s Organic is another great place to buy fresh veggies and baking ingredient’s.  Their assortment of fresh produce is outstanding.  Check out my Shop Page for a nice selection of kitchen essentials like slicers, cutting boards, food prep bowls and more.

Vegetable Stir Fry

2 Cups of broccoli florets
1 Large carrot, sliced
2 red bell peppers, sliced
1 Cup of mushrooms, sliced
1 Cup of snow peas
1 Tablespoon of olive oil
1 Cup of dry quinoa or brown rice

1-2 Tablespoons of coconut sugar
1/3 Cup of low sodium soy sauce, Bragg Liquid Aminos or a soy sauce you desire
1 Tablespoon of fresh ginger, minced
2 Teaspoons of cornstarch
1 Garlic clove, minced
1/4 Teaspoon of red pepper flakes

-Prepare the quinoa according to directions on packaging.
-Whisk all the sauce ingredients together in a small bowl. Then sauté the onion, broccoli and carrot slices in a large wok or cast iron skillet in olive oil for 5-7 minutes. Then add the mushrooms, bell peppers and a snow peas and sauté for another 3-5 minutes until softened.
-Add the sauce to the vegetables. Stir in the sauce with the cooked vegetables and cook for 1 minute with veggies until sauce thickens. Serve over quinoa or brown rice and enjoy!






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