Simple Stir Fry

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This stir fry is a simple and tasty way to use up all the veggies hanging around in your fridge. My favorite part is that nothing really needs to be measured - I can say for a fact that I’ve ever made this exactly the same twice, even though we eat it at least every-other week. I typically use a combination of fresh and frozen vegetables, to keep it simple and add variety.

Disclaimer: this is definitely not an authentic asian recipe. It’s more like a quick and easy way to make a bowl of vegetables taste good. But it’s absolutely one of our favorite weeknight meals. Depending on what vegetables you use, it comes together in just about 20-30 minutes from start to finish.

Cook Time30

Total Time30

Course: Dinner, Entree, Main Course

Cuisine: Asian, Chinese, Vegan, Vegetarian

Diet: Low Fat, Vegan, Vegetarian

Keyword: asian, easy, stir fry, takeout, veggie packed, weeknight meal

Servings: people

Calories: 413kcal

Equipment

wok or large skillet with a lid

Ingredients

1 tsp sesame oil
2-3 medium carrots
1 medium zucchini
2 bell peppers any color
1 medium onion
1 bag frozen broccoli
2 tbsp low sodium soy sauce
½ cup teryaki sauce or other stir fry sauce divided, plus extra for drizzling
4-8 oz brown rice noodles or other noodles of choice*
16 oz tofu We use Nasoya organic super firm tofu because it's pre-drained

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Instructions

Cook the protein. If you are using eggs, shrimp, chicken, etc - go ahead and cook that in the wok first. Heat a drizzle of your preferred oil, add the protein, and cook through, stirring occasionally. You can add a bit of your teriyaki toward the end of cooking to create a nice glaze coating. Remove and set aside. (If you're really in a hurry you can use a separate pan and cook the protein while the veggies cook... I just hate dishes)
Cook the raw vegetables. You essentially just steam/sauté a bunch of vegetables in a wok. To save time I typically start by cutting up the hardiest vegetables that will take the longest, throw them in the skillet, and cut the other vegetables while they cook. By doing this, I can just throw each veggie into the wok as I finish cutting them up instead of doing it all ahead of time. Yay for less prep-time!
Cook the noodles according to package instructions when you think the veggies are about 10 minutes from being done. When they are finished, I drain them and mix with a bit of teriyaki sauce so it really sticks to them. (I highly recommend doing this because it takes 2 seconds and it makes the noodles so, so good.)
Add frozen vegetables and protein. Add any frozen vegetables toward the end since you’re really just heating them through. Also add in the protein/tofu you are using. This is personal preference - but I also always drizzle my tofu with a little soy sauce when I add it to help it soak up some extra flavor.
Make a plate! Pile everything on a plate or in a bowl and drizzle it with your favorite stir fry sauce. Add any desired garnishes. (Crushed peanuts, green onions, cilantro, sesame seeds… My personal favorite is fried wonton strips, although they’re not particularly healthy.)

Notes

*We typically only make 4 oz of rice noodles because we try to skip some carbs. Feel free to use the same amount of noodles you normally would for a dish like this.

*I don’t usually use all of these vegetables at the same time, but if I did, this would be my order of cutting/cooking: carrots, raw broccoli/cauliflower, bell peppers/bok choy stems, zucchini/mushrooms, onions/snap peas/cabbage/bok choy greens, frozen veggies/water chestnuts/protein.

*This recipe is easy to make vegan - just use vegan noodles and sauce.

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