Super Fast Veggie Stir-fry

I am sure everyone has those nights where they need to throw dinner together quickly or you have an abundance of gorgeous veggies in the fridge you have to use up soon. Here is a great go to stir-fry recipe that I throw together when I need something like that. Super fast, tons of nutrition and really deelish! Of course you can substitute any veggies you have in the fridge for what I have used. The same goes with the seasonings. Also I tend to just pour on the ingredients so the measurements are not exact and you should season to taste.

stir-fry side

Super Fast Veggie Stir-fry

1 tablespoon canola
1 medium onion, chopped
2 cloves of garlic, chopped
1 red pepper, sliced
1/2 lb snap peas, cleaned
1/4 head of red cabbage, chopped
8 ounces of mini portobello mushrooms, sliced
1 package of seitan or soy chicken (I used Morningstar meal starters chicken)
3 tablespoons mirin
2 tablespoons agave
2 tablespoons tamari
1 teaspoon ginger powder (or fresh ginger)
1 teaspoon Sriracha

    1. Heat the oil in a wok or large pan and add onions and garlic and sauté for about 2-3 minutes
    2. Add the red pepper, snap peas, cabbage, mushrooms and soy chicken and combine well
    3. Add the mirin, agave, tamari, ginger powder and sritacha and mix well
    4. Continue to sauté for another 4 minutes or until the veggies reach your desired texture
    5. Taste and adjust seasonings, Enjoy 🙂

stir-fry top

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1 Comment (+add yours?)

  1. Trackback: Tofu and Veggie Stir-fry with Peanut Sauce | Marisa's Healthy Kitchen

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