It’s no secret that I recently started perusing our local farmer’s market. These outings have left me with a variety of nutritious, tasty vegetables…that I often times have no idea what to do with! Which is exactly why I am so excited about this stir-fry recipe.
- ¼ cup soy sauce (I found an organic low-sodium soy sauce at Earthfare)
- ¾ cup water
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- 1 tbsp peeled & freshly grated ginger
- 2 tbsp honey
- 2 to 3 tbsp peanut or vegetable oil
- 2 to 3 cups of sliced veggies, onions and/or meat or seafood (I used radishes, carrots, mushrooms, spinach & green onions from the farmers’ market plus some all natural shrimp from Earthfare)
- Optional: side of pineapple or mango
Start the rice according to directions on the package. In a small pot over high heat combine the next four ingredients (soy sauce, water, ginger & honey). Bring to a boil and then keep on a low simmer while you prepare the rest of the meal. Chop the veggies, and meat/seafood. In a wok or sauté pan heat the oil over medium heat then add the veggies and meat/seafood. I held back the mushrooms and added them towards the end since they don’t take as long to cook. Once the vegetables are soft and the meat is cooked through, add the sauce that you have been keeping warm. Serve over the cooked rice, garnish with green onions and a side of freshly sliced pineapple or mango. Enjoy!
Yield: 3 – 4 servings