veggie stir fry over rice

This is a perfect recipe for when you have veggie odds and ends in your home that you don't know what to do with. If you want to add meat to this, feel free! Once you make this sauce, you'll never go back! I love it over brown rice, but rice or noodles is always yum yum yum. Enjoy!


Put 2 Tbsp. EVOO in large wok. (If you are going to use meat, add it now and saute until cooked through)

Steam any of these veggies first, if you're going to use them: diced cauliflower, sliced carrots, diced broccoli, green beans

Add any veggies to the wok: I love onions, green onions, mushrooms, bell peppers, zucchini, and yellow squash

For the sauce:

1/2 cup low sodium chicken broth

1/4 cup low sodium coconut aminos, tamari, or soy sauce

2 Tbsp. apple cider vinegar

1 Tbsp. light brown sugar

1 Tbsp. corn starch + 1 Tbsp. water

Pour the sauce over sauteed veggies and wait until thickens. Serve over brown rice. You don't need too much sauce at all to get good flavor. The more veggies, the better!