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Any-Veggie Asian Stir Fry

Print Recipe
This stir fry is all about flexibility. Use whatever veggies are in season or already in your fridge.
Servings 4 people

Ingredients

  • 4 cups snap peas
  • 4 cups sliced mixed vegetables: such as leeks, bell peppers, carrots
  • 1 tbsp avocado oil
  • 1 clove garlic
  • 1 inch fresh ginger
  • 1 tsp red pepper flakes optional
  • 1 tbsp Favorite fresh herb such as green onions, cilantro or parsley optional

For the Sauce:

  • 4 tbsp soy sauce (2 fl oz)
  • 2 tbsp rice vinegar (1 fl oz)
  • 2 tbsp water or veggie broth (1 fl oz)
  • 2 tsp honey or maple syrup
  • 2 tsp arrowroot powder or corn starch

Instructions

Make the Sauce:

  • In a small bowl, whisk together soy sauce, vinegar, honey (or maple syrup), water, and arrowroot powder. Set aside.

Prep the the Aromatics & Veggies:

  • Rinse and slice the veggies.
  • Using a mortar and pestle mince the ginger and garlic.
  • Set aside until ready to cook,

Get Cooking:

  • Heat avocado oil in a large sauté pan or wok over medium-high heat. Add the garlic and ginger. Cook for 30–60 seconds until fragrant.
  • Add Your Veggies: toss and sautee veggies, adding more oil if necessary. Stir fry for 5–7 minutes, stirring often, until they’re crisp-tender.
  • Pour the sauce over the veggies. Stir to coat and cook another 1–2 minutes until the sauce thickens and glazes the vegetables.

Serve Immediately

  • Enjoy as-is, or serve over rice, noodles, or quinoa.
  • Top with sliced green onions, cilantro or parsley.

Notes

Take note that I didn't include salt. The soy sauce is loaded with salt. Therefore, please taste and adjust as needed to your own palate.