My Favorite Veggie Stir-Fry
Are you a fan of meal prepping? I certainly am! Meal prepping helps me stay on track with my goals because I can have a healthy meal when I’m too tired to cook and just want to stop for dinner. Also, I save money because eating out is expensive! Plus I’d rather clean up my kitchen less frequently since I don’t enjoy washing dishes. You can read some of my other meal prepping tips here!
Do you ever get into a veggie rut when meal prepping? I mean, a side of steamed broccoli or green beans is fine, but after a while it gets pretty boring. That’s why I love veggie stir-fries because you can have a variety of vegetables and seasonings to add interest to your meals. This recipe is one of my favorites!
I had a hard time coming up with the name of this recipe because it has so many ingredients, so “may favorite” seemed like the best label. I came up with this when I was buying ingredients for a recipe I wanted to make for my boyfriend, but we didn’t end up cooking it so I had the recipe all to myself…I was actually happy not to share! I love the colors and textures, plus I feel super healthy when I eat greens.
This side dish goes great with any Asian-inspired proteins. I really love it with the Beef Larb recipe in the 21 Day Sugar Detox cookbook by Diane Sanfilippo or the Asian Lettuce Cups filling recipe in Well Fed Weeknights by Melissa Joulwan, but I will be sharing some of my favorite Asian-inspired main courses soon!
- 1 tbsp coconut oil or avocado oil
- red chili flakes, to taste (optional)
- 1 tbsp grated fresh ginger
- 2 cloves garlic, minced
- 1/2 lb carrots, thinly sliced
- 1 lb baby bok choy
- 1 bell pepper, any color, sliced
- 1 pint shiitake mushrooms, stems removed and sliced
- 2 tbsp coconut aminos
- 1 tbsp fish sauce
- Salt and pepper, to taste
- 1. Heat oil over medium-high heat in a wok or large skillet. Add chili flakes, ginger, and garlic. Stir-fry 30 seconds.
- 2. Add carrots and peppers and stir-fry about 3 minutes until they start softening them.
- 3. Separate green and white parts from the bok choy. Slice the white parts and add them to the skillet along with the mushrooms and cook until all veggies are tender-crisp and the mushrooms are softened.
- 4. Finally, add coconut aminos, fish sauce, and coarsly-chopped greens and cook until the greens are wilted, about 1 minute. Season to taste with salt and pepper.