Veggie Overload Stir-Fry

Easy and nutritious, veggie-packed stir-fry is one of our family favorites. The key to a flavorful skillet is fresh ingredients, the right sauces, and a splash of sesame oil. This recipe makes enough for 4-6 servings.

What You Need

• 1-2 cups skinless boneless chicken, ribeye or tenderloin steak, pork tenderloin, or tofu cut into bite size pieces

• 8-10 cups of veggies cut into bite size pieces (choose 4-5 of these: cabbage [regular, bok choy, or Napa], broccoli, mushrooms, bamboo shoots, baby corn, carrots, zucchini, yellow squash, asparagus, bean sprouts, or sweet spring peas)

• 1/4 cup each Mirin, dumpling or soy sauce, water, and sweet chili sauce

• 1/2 cup each teriyaki sauce and Yum Yum sauce

• 1 tablespoon each ginger paste (I buy this in a tube in the produce department), minced garlic, sesame oil, and lime or orange juice

• Rice or LoMein noodles

What You Do

1. Slice a large assortment of veggies and your choice of meat into thin pieces. You want to have everything prepared before you begin to cook your meal. We love chicken in this dish, but tofu, beef or pork tenderloin, or your favorite fish would also be delicious. Veggies to try—even if you’ve never had them before: cabbage (regular, bok choy, or Napa), broccoli, mushrooms, bamboo shoots, baby corn, carrots, zucchini, yellow squash, asparagus, bean sprouts, or sweet spring peas. The veggies shrink down, so prepare a generous amount, at least 8 cups for 4-6 servings.

2. After you have prepared the meat and veggies, it is time to make the yummy stir-fry sauce. You can whir this together in a blender or stir together in a bowl: Put 1/4 cup each Mirin, dumpling or soy sauce, water, and sweet chili sauce; 1/2 cup teriyaki sauce and Yum Yum sauce; and 1 tablespoon each ginger paste (I buy this in a tube in the produce department), minced garlic, sesame oil, and lime or orange juice. If using a blender, put lid on and mix sauce on high for 30 seconds. If whisking by hand, stir until very well blended.

3. Now let’s cook the stir-fry: Heat 2 tablespoons of avocado oil and 2 tablespoons of sesame oil in a large skillet over medium high heat for 3 minutes. First, place the meat in the pan and sauté it with onion for a minute or two. Then, toss in the vegetables and sauce. Stir and simmer everything together for 10-15 minutes, stirring occasionally, until the meat is cooked through. 

Note: If your skillet is only big enough for meat or veggies and not both, first cook the meat and onions through with a splash of the special sauce. Slide the cooked meat into a casserole dish and place it in an oven set to 250 degrees. Then cook the veggies—you may need to add a small splash of avocado and sesame oil once again to keep veggies from sticking.

4. Jasmine rice and lo mein noodles both pair well with stir-fry.