Asian Veggie Stir-Fry
Often we forget how a simple stir-fry can perk up ho-hum mid-week dinners. The sky’s the limit when it comes to choosing your veggies. So take advantage of what’s available seasonally and have fun experimenting with your own combinations! Colorful, healthy and FAST!
Ingredients
- 1 tablespoon olive oil or grapeseed oil which withstands high-heat cooking
- 4 carrots peeled, sliced diagonally
- 1 medium eggplant peeled and cubed
- 1 medium onion sliced
- 2 cups broccoli florets
- 1/4 pound asparagus sliced on the diagonal into 1-inch pieces
- 4 heads baby bok choy bottom cut off, coarsely chopped (or 1 small head of large bok choy)
- 1 cup snow peas
- 4 cloves garlic chopped
- 1 tablespoon minced fresh ginger
- 1/2 cup shelled edamame
- 1 tablespoon sesame seeds
- 2 teaspoons unseasoned brown rice vinegar or apple cider vinegar
- 2 teaspoons reduced-sodium tamari or soy sauce
- 2 teaspoons sesame oil
Instructions
- As stir-frying is a quick-cooking method, it is best if you have all ingredients prepped and assembled before beginning.
- In a large pan or wok, heat olive or grapeseed oil over medium-high heat until hot. Add carrots, eggplant and onion coating with oil using a large spatula. Stir-fry for about 5 minutes or just until veggies are crisp-tender.
- Add remaining veggies, (except edamame) including garlic and ginger. Continue stir-frying for 3 minutes. Add edamame and sesame seeds; stir-fry for 30 seconds.
- Toss with tamari or soy sauce, vinegar and sesame oil. Serve immediately.
Notes
Make Ahead and Storage Tips: stir-fries are best served and enjoyed immediately after cooking.
Entice your picky eaters with lots of different veggie combos! Other veggies that work great in stir-fries are yellow squash, zucchini, cauliflower, sugar snap peas, spinach and Brussels sprouts. Veggie stir-fries are delicious served over brown, jasmine or basmati rice as well as quinoa and couscous.
Delicious served with Orange-Sesame Turkey Tenderloins..