Stir Fry

We love to eat stir fry with either fresh or frozen veggies. It is one of Jaxon's favorite meals. I like to get a big vegetable platter from Costco, and after we have snacked on them with hummus or veggie dip for a few days, I chop what's left and toss them in my wok. The best things about stir fry are that it's packed with healthy vegetables and fiber, it's low in fat, and you can make it just the way you like it. The following is an example of what I get from my veggie platter.

1-2 Tab. olive oil

1 small onion, chopped

broccoli crowns

sugar snap peas

carrots, matchstick size or ribbons

bell peppers

cauliflower

your favorite stir fry sauce, to taste

(I like to use Yoshida's, or any of the House of Tsang sauces. Sometimes we just fry up the veggies and set the bottles on the table with dinner so everyone can choose their favorite)

Serve with brown rice or quinoa.

First, heat the oil in your wok, then saute onion until tender. Add vegetables according to cook time. For example, I always put sliced carrots in first (ribbons cook faster) and broccoli toward the end (I don't like it to be mushy). If you are using frozen, toss them all in at once. Sometimes I will add a few tablespoons of water to steam the veggies. Cook until tender, stirring frequently. Then add your sauce and simmer for a few minutes. Spoon over rice or quinoa and enjoy!