Stir fried foods make great lunches: They're so easy to whip up in a moment’s notice! If you want to give your stir fry a slight Asian twist, try this easy recipe. It should be enough to make two servings and tastes fantastic. If you don't have the exact vegetables I list, that's okay, too: You can substitute them with your favorites and keep the seasoning the same instead. You can also pair this recipe with noodles or quinoa instead of rice, if you so choose. It's all a matter of preference and availability.
1 cup of rice (can be substituted with noodles or quinoa)
1 large carrot, chopped (or cup of baby carrots, chopped)
1 cup chopped broccoli
1 cup chopped mushrooms
1 tablespoon coconut oil (can be substituted with olive oil or sunflower oil)
2 cloves pressed garlic (or 2 teaspoons garlic powder)
2 tablespoons fresh ginger (or ginger powder)
2 tablespoons soy sauce
- Heat your chosen cooking oil (I use coconut) in a large pan over medium to high heat.
- Add the garlic and ginger (fresh or powdered) and stir it into the oil for approximately 30 seconds (but don't let it burn!).
- Add the carrots, mushrooms, and broccoli and stir together for about 6-8 minutes.
- While you are stirring your vegetables, start cooking the rice (or your choice of grain) in a separate pot according to the package instructions.
- When the vegetables are done cooking for 6-8 minutes, remove from heat and add the soy sauce in. You may also add the cooked rice to the pan and mix it in with your seasoning/vegetables. Or, if you prefer, simply serve the vegetables over the rice, or on the side. Enjoy!