Stir fry is a quick and delicious way to tank up on veggies while loading up on flavor and nutrition. These meals can be created in about 30 minutes, and easily changed up by varying the ingredients. The key to uniformly cooked vegetables in a good stir-fry is either slicing or chopping veggies to a consistent size. This helps them cook through at the same rate.
Some veggie to keep on hand: Broccoli, cabbage, carrots, celery, cauliflower, eggplant, frozen peas, onions, and peppers.
Looking to change-up from rice?
Quinoa can be used as a great stand-in. Because Lefty is largely grain free, she uses “cauliflower rice” as a base for her stir-fry. If you’re pressed for time, try processing raw cauliflower until it looks granular. Serve raw or pan toasted with steaming stir fry over it.
Feeling adventurous? Try different colors of rice each with a little different flavor: brown, black, sticky, wild, to buttery and floral aromatics. Rice does need cook time, s there are so many varieties of rice you can leave the instant behind.
Another delicious ingredient we always have on hand is lime/garlic/ginger paste. Properly refrigerated, (in a small glass jar with a wax paper topper pressed onto it) it lasts for months. This is Lefty’s go-to starter for stir-fry. A couple of tablespoons in a tablespoon of toasted sesame oil is all it takes to get your stir-fry started.
- 1 cup chopped cabbage
- 1 cup broccoli divided into florets
- 1 red bell pepper, chopped
- ½ cup sliced carrots
- ½ cup chopped celery
- ½ onion, sliced
- 1/2 cup mushrooms, green beans, peas, peapods (optional)
- 1/4 tsp ground red pepper spice (optional)
1 Tbsp lime/garlic/ Ginger paste (or 1 lime juiced, 1 clove of garlic and 1/4-1/2 inch of ginger, peeled and finely diced.
2 Tbsp each: Creamy peanut butter (Lefty likes crunchy), balsamic vinegar, tamari, toasted sesame oil stirred until blended. If it’s still too thick, adjust with water. If using red pepper spice, mix into sauce well.
- Set skillet or wok on medium heat.
- Measure out a couple tablespoons of sesame oil and add to the pan to warm.
- Saute cabbage until slightly caramelized remove a covered bowl to keep warm.
- Add in garlic lime paste (or garlic and ginger) add in sliced celery, onion, peppers, and broccoli.
- Saute until onion begins to sweat and sizzle.
- Add remaining ingredients and saute until tender crisp.
- Take the cabbage and stir all into the pan. While it heats, stir peanut sauce into the mixture.