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Veggie Stir Fry

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I have written about Stir Fry dishes before but here’s another version. Growing up in a Thai home, you eat a lot of rice and stir fry so I have variations of the same great recipe. You can find the other brown rice veggie stir fry recipe here.

Veggie Mix: Simple Stir Fry Is Delicious & Filling

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 People
This is a great dish to have handy. It’ll ward off hunger pains and junk-food cravings because your body is getting so many healthy and nutritious vitamins and minerals in every bite.

Equipment

Ingredients

  • 1 cup Brown Jasmine Rice

Stir Fry

  • 2 bunches Broccolini (cut off the ends)
  • 2 Leeks (sliced)
  • 3 Carrots (sliced )
  • 5 Radishes (sliced)
  • 2 Fennel bulbs (sliced)
  • 2 tbsp Chopped Garlic
  • 1 tsp Macadamia Nut Oil (or another high-heat cooking oil)

Stir Fry Sauce

  • 1 tbsp Tamari gluten-free soy sauce
  • 1 tbsp Olive Oil
  • 2 tsp Toasted Sesame Oil
  • 2 tsp Garlic (finely chopped)
  • 1 tsp Ginger
  • 2 tsp Dijon Mustard
  • 2 tsp Agave
  • 2 tsp Lime juice
  • 1 tsp Chili Flakes (to taste)

Instructions 

  • Start your brown rice.

Stir Fry Sauce

  • In a small bowl, mix the soy sauce, toasted sesame oil, olive oil, ginger, garlic, mustard, agave, lime juice, and chili flakes.

Veggie Stir Fry Mix

  • While the rice is cooking, heat the oil in a pan.
  • Sauté the garlic and leeks.
  • Add the rest of the vegetables, cook until tender.
  • Turn off the heat and drizzle the Stir Fry Sauce on top. Serve over brown rice.
Author: Phoebe Chongchua
Author

Phoebe Chongchua is a multimedia brand journalist who consults and writes on wellness, all things plant-based, fitness, lifestyle, and travel. She is yoga certified and earned her certificate in Whole Food Plant-Based Eating in 2010 through eCornell and the T. Colin Campbell Foundation. She's also a top podcaster for her marketing/storytelling podcast, The Brand Journalism Advantage at ThinkLikeAJournalist.com

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