How to Make Stir Fry
Today’s recipe is one I make time and time again: stir fry!
By no means is this recipe authentic or rooted in tradition, but it is easily customizable and one of my favorites to incorporate a lot of veggies in a flavorful way. Something about eating them with noodles makes them all the more enjoyable.
The most time consuming part is preparing the veggies. I decided to use a peeler to peel scraps of carrots rather than take the time to julienne. I prefer julienne style (thin, long strands of veggies) rather than chopped, but it’s all up to preference. Carrot “coins” would certainly be an easier alternative.
All of the veggies are easily substitutable. My go-to add ins are onion, carrot, and bell pepper. If I have green onion on hand, I love to add some in. I enjoy this dish with edamame or green peas as well. I suggest using up whatever you have or adding in some greens.
Once you’ve prepared the veggies , simply cook them and boil some water for the noodles. Some prefer softer or crunchier veggies. Crunchier veggies retain more nutritional benefits and more of the veggie flavor, while softer ones take on more of the sauce’s flavor but lose some of their nutritional content.
Start with onions, then add garlic. This is the only part that I cook until truly softened. Dump in the rest of the veggies and use a fork to determine when they’ve achieved ideal softness/firmness. Once everything is combined, fold in the noodles, coat with the sauce, and add seasonings.
Adjust as needed and you’re done! I like to top my bowls with sesame seeds for an added nutty crunch. This stir fry tastes delicious served hot or cold. It also refrigerates beautifully and works wonders for meal prep.
Feel free to add in any extra protein sources, like chicken, beef, tofu, and more.
I highly recommend adding this recipe to your easy meals repertoire. It’s sure to be a hit.
Enjoy!
Still hungry for more? Check out my latest recipes:
Garlic and Lemon Cauliflower Gnocchi
Caramelized Onion and Veggie Pasta
Stir Fry
Ingredients
- 1 large onion
- 3 cloves minced garlic
- 2 large carrots
- 1 medium zucchini
- 1 bell pepper
- 8-10 small mushrooms
- 1.5 tbsp olive oil
- 8 oz rice noodles sub spaghetti or lo mein noodles
- 1/4 cup liquid aminos sub low-sodium soy sauce
- 3 tbsp sesame oil
- 1/2 tsp ground ginger can sub fresh ginger
- 1 tsp garlic powder
- salt and pepper to taste
- 1 tbsp sesame seeds for garnish
Instructions
- Begin by preparing all the veggies by chopping, peeling, and shredding.
- Heat the olive oil over a large skillet or wok. Add onions and cook until they begin to brown.
- Add garlic and cook another minute.
- In a separate pot, boil water and follow package instruction for cooking noodles.
- Add carrots, bell pepper, and zucchini and cook for about 7-8 minutes, until firm but cooked.
- Toss vegetables with cooked noodles. Coat with sesame oil and liquid aminos.
- Add dry seasonings and combine. Adjust as necessary
