I love stir fry vegetables. They are both delicious and healthy. This recipe pairs very well with my Kung Pao Chicken that you can find here. I have been subbing out the rice for veggies the last few times that I have made it and it has been wonderful.
Because I am the worst blogger on the planet, I didn’t take any pictures during or after the veggies were made. Blogger FAIL. But, you can use your imagination and know that it was just beautiful, ok?!
What you need:
-Veggies! You can use any kind you want. This is what I used: 1 squash, 1 zucchini, 2 cups of broccoli, a huge handful of green beans, a handful of snap peas, a handful of baby carrots (halved), a half a purple onion and not pictured above were 2 stalks of celery.
-3 garlic gloves
-2 tablespoons olive oil
– 1/4 cup of low sodium Teriyaki sauce
– a few splashes of low sodium soy sauce
-1 tablespoon of sesame seeds (you can toast them ahead of time, but I just toss them right in there from the jar)
What you do:
– heat olive oil in a large wok or pan
-add the garlic, purple onion and broccoli first, cook for about 2 minutes
-add the rest of the vegetables and cook about 5 minutes
-add the Teriyaki sauce, soy sauce and sesame seeds, cook for an additional five minutes (to your liking, some people like super crunchy almost raw, others like soft mushy…I personally prefer crunchier)