Vegetable Stir Fry

This Vegetable Stirfry over Quinoa is a healthy and delicious recipe that’s easy to make. It’s so fresh and lightweight – true feel good food!

Vegetable Stirfry Over Quinoa

If I could have any superhero power, I think it would be the ability to zap my house clean. I hate cleaning. When I’m doing it throughout the week, I don’t mind it. But when our house looks like it has been hit by a dust blizzard and there are chunks of yellow lab hair blowing around my kitchen tile, I feel overwhelmed and push it off. Which then amounts to another layer of everything. Ughh.. I hate cleaning.

Now, before you OCD people start freaking out. Don’t worry, I cleaned the yellow lab hair and dust snow off of everything today. But… I wasn’t happy about it.

Although, I will say the feeling of sitting down with a warm latte and a clean house feels amazing. 🙂

Last night, pre-clean, I was in the mood for a little Asian flavor. Typically my Asian cuisine of choice is Honey Seared Chicken. But I had a lot of vegetables that I needed to use up so I made the next best option, Vegetable Stirfry over Quinoa

How to Make this Veggie Stir Fry

To get started. Chop up your vegetables. Here we go: 1 cup carrots (julienned), 1 red pepper (julienned), 1 yellow pepper (julienned), 1 head of broccoli (chopped), 8 oz. of baby portobello mushrooms (quartered), 2 garlic cloves (minced), 1 T. of fresh ginger (minced), 1 zucchini (halved lengthwise & sliced), and 4 green onions (chopped). Whew! I’m tired. 🙂 But don’t worry it’s worth it.Ok, heat your wok or large skillet up to medium high heat. Add 2 T. of sesame oil and then add the ginger and garlic. 

Saute for 30 seconds, don’t let the garlic burn. Immediately add in the carrots, red pepper, and yellow pepper.

Saute for 2-3 minutes. Add in the mushrooms, broccoli, and zucchini.

Saute for 3-4 minutes, stirring occasionally. Then cover and let sit for 6-8 minutes. In the meantime, mix together 1/3 cup Kikkoman low sodium soy sauce, 1/4 cup of chicken stock (or vegetable stock), 1 tsp. red pepper flakes, 1 tsp. of dry mustard, 1 tsp. sugar, 1 T. sesame oil, 1 T. rice wine vinegar. In another small bowl, mix 1 T. of flour and 1 T. of water together. Add to stirfry sauce mixture. (this will help thicken the sauce)

Remove cover and add in stirfry sauce and green onions.

Stir together. Put cover back on for one more minute and you are good to go. 🙂

For the Quinoa, just follow the simple instructions on the package.

Enjoy!

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