TGIF! Although I’m posting a healthy recipe, I gotta admit that my Friday night prego dinner may look more like mac and cheese or pizza than veggies. I like to pick one day a week to have a cheat meal and tonight just might be that day, with a side of trashy t.v. and an extra helping of flannel pajama’s.
On a regular day though, stir-fry’s are my favourite ‘fridge-emptying-meal’. When our produce starts looking a little less than fresh I grab my chopping board and start pulling out all the veggies we have. It’s a great way to combine bits and pieces of left over produce and with a tasty stir-fry sauce it’s a satisfying meal. But I’ve learned that a good stir fry is only as good as the sauce. I used to buy store-bought stir fry sauces until I realized that the sodium amounts were high enough to pickle a hamster and the ingredient labels were longer than some novels I read. So I started making my own sauces. This recipe is super flavorful and depending on how saucy you like it, you can always double the recipe and save the rest in a jar for the next time you’re looking for an even quicker meal. I prefer a simple vegetable stir fry served over quinoa but I add chicken, beef or shrimp for my hubby and he loves it! Enjoy!
- 2 Tbsp cornstarch
- 1/2 cup water
- 1/3 cup reduced sodium soy sauce
- 1/2 cup chicken broth
- 1/3 cup rice wine vinegar
- 3 Tbsp sugar
- 1 Tbsp sesame oil
- 1/4 tsp white pepper
- 2 Tbsp coconut oil
- 1 Tbsp minced garlic
- 1 Tbsp minced ginger
1. Combine cornstarch and water in a large bowl until dissolved. Add all remaining ingredients and whisk together. Add to large skillet over medium high heat until boiling. Add veggies and stir fry.
We don’t know any good vegetable jokes, but if you do. Lettuce know.