We all love a good stir-fry! At least I know I do and you probably wouldn't look at this recipe if you don't. This one was one of my favorites I've had in a really long time! The flavor was perfect, the dish was light, and everything went together so so well! The recipe uses soy sauce as well coconut aminos, but you can substitute one for the other if you would like! You could also add any other veggie that you have in your house that you think would go well in this. I hope that you enjoy this recipe and try it out for yourself!
Servings: 2+
Ingredients:
-2 cups rice, dry
-1/2 zucchini, sliced
-1/2 red onion, sliced
-1 large carrot, sliced
-10 or so asparagus, cut in half
-1/2 cup broccoli, cut in small florets
-1/2 cup mushrooms, chopped
-1/2 green bell pepper, chopped
-1 tbsp garlic, minced (about 3 cloves)
-2 tsp olive oil
-1 tbsp hoisin sauce
-1 tbsp stir-fry sauce
-2 tbsp low-sodium soy sauce
-1 tbsp coconut aminos
-Cilantro for topping
Directions:
1. Start cooking the rice according to package directions.
2. In a medium-large pan on the stove, heat up the olive oil over high heat.
3. Add in the garlic and ALL of the veggies (zucchini, onion, carrot, asparagus, broccoli, and mushrooms)!
4. In this pan, add in about 1/2 cup of water and cover. Bring this to a boil. This will steam the veggies and help them to cook all the way through faster than without a lid.
5. Stir this occasionally and let boil until the veggies are almost all the way cooked. Then add in the soy sauce.
6. Let the veggies cook the rest of the way and then add in the hoisin sauce, stir-fry sauce, and coconut aminos. *Note: there will still be some water when you add these sauces in, that is okay! We are going for a more runny sauce to the rice a good flavor!
7. Place a bed of rice on a plate, add on your veggie mix, and (optional) top with cilantro and additional hoisin sauce.
8. Enjoy!
Be sure to let me know if you try this recipe!