A simple stir fry made with flavorful broth, a variety of fresh vegetables, and a sweet and tangy sauce.
Healthy eating can sure be difficult, but I’ve found that the more I eat foods like fruits and veggies, the more I crave them. Not even lying, I’ve been LOVING vegetables lately, especially kale.
I think part of it is because the warmer weather makes me in the mood for fresh food, and more is starting to become available (I can’t wait for farmers markets!!!). It definitely helps if you prepare it well, too, and this vegetable stir fry is an example of that.
Really all you need for this recipe is lots of vegetables, some broth, and sauce, which is made of coconut aminos (or soy sauce), maple syrup, ginger, garlic, and arrowroot powder (or cornstarch). It’s a one pan meal that takes less than half an hour and is awesome served on top of quinoa, rice, cauliflower rice, or whatever you’d like.
I originally created this recipe for a contest with Pure Taste Recipes and Kettle and Fire Bone Broth. All I had to do is sign up and they sent me some of their miso bone broth, and I had to make a recipe out of it and submit it. Then anyone can go to the website and vote!
I’m not expecting to win.. Just on the first day some entries had over 700 votes. It is a great way to try out a new product and create a recipe, though. Plus, getting involved with opportunities like this before has connected me with some awesome people, including Brit Kolo from Marketing & Yoga Pants (she was helping with a previous contest and found me, and ended up asking me to come on her podcast).
So, anyways, this recipe turned out DELICIOUS and I hope you love it. It’s great with that miso bone broth, but you can really use any kind of broth (usually I’d use my homemade veggie broth). It has so many yummy flavors and it’s a good way to eat lots of veggies. The recipe contest goes until May 23rd, if you would like to vote:
Vote for my recipe
(thanks!)
Vegetable Stir Fry
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| Prep: | Cook: | Yield: Serves 3-4 people | Total: |
A simple stir fry made with flavorful broth, a variety of fresh vegetables, and a sweet and tangy sauce.
You'll Need...
- 8-10 cups chopped vegetables (such as broccoli, carrots, mushrooms, bell peppers, and green beans)
- ½ cup broth (any kind--I usually prefer vegetable)
- Sesame seeds
- For the sauce:
- ¼ cup coconut aminos or soy sauce
- 2 tablespoons maple syrup
- ½ teaspoon fresh ginger, grated
- 1 garlic clove, minced
- 1 tablespoon arrowroot powder or corn starch
Directions
- Add all vegetables and broth to a large pan over medium heat.
- Simmer for 10-15 minutes or until vegetables are cooked and broth has evaporated.*
- While vegetables are cooking, whisk all remaining ingredients together to make sauce.
- After vegetables are cooked, add sauce and stir well.
- Cook another 5 minutes until sauce has thickened and covered the vegetables.
- Serve on top of rice, quinoa, cauliflower rice, or however you please.
- Top with sesame seeds.
Additional Notes
*If the vegetables are cooked but you still have broth, drain the broth out of the pan. If you run out of broth but the vegetables aren’t cooked yet, add a little more broth.
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