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.