I don’t know about you guys, but with all of the coronavirus stuff going on, I have been stress baking to the max. It is time to get back on track with healthy eating, so I made this vegetable stir fry the other day for lunch. It was a hit! The vegetables tasted so crisp and fresh, and the sesame oil / soy flavors were great. You can serve this basic vegetable stir fry recipe with rice or noodles.
When I say basic, I mean basic. You can definitely add in more vegetables, like bell peppers, or different nuts or water chestnuts for even more crunch. One thing I love about this basic stir fry recipe is that it is really quick to make. Sometimes when I look at the clock and realize it is already lunch time and have not planned a meal, I go to this recipe to grab a few fresh veggies from my fridge, chop them up real quick and toss them in a skillet with oil and stir. It is so simple, anyone can make it!
Vegetable Stir Fry
- 3 tbsp olive oil
- 1 cup sliced white mushrooms
- 2 carrots, chopped
- 1/4 cup chopped green onion
- 2 cups broccoli florets
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- Salt and pepper, to taste
Heat the olive oil in a large wok or skillet over medium heat.
Add the vegetables and cook for 10 minutes, stirring occasionally.
Turn off the heat and mix in the sesame oil and soy sauce.
Sprinkle with salt and pepper, to taste, and serve over rice or noodles.
