SIMPLE VEGGIE STIR FRY

Great for busy weeknights and quick for summertime cooking! Use any vegetables and protein you like! We opt for mushrooms and zucchini for strong caramelization for extra flavor!

Recipe by: Appetite For Change

Details

Serves: 6

Prep Time: 10 minutes

Ready In: 25 minutes

Materials

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Medium pot

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Large skillet

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1-2 zucchini (depending on size)

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0.5 lb mushrooms

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2 carrots

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1 onion

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1 c rice

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2 cloves garlic

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1 tbsp honey

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3 tbsp soy sauce

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1 tbsp sesame oil

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olive oil

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salt and pepper

Instructions

Read through the entire recipe before getting started.
Wash and dry all produce. 

 

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Remove end from carrots and cut into thin disks. Remove ends from zucchini, cut in half lengthwise and then slice into 1/2" pieces. Remove ends and peel from onion and slice thin. Cut mushrooms in half or quarters depending on size.

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In a medium pot, heat 1 Tbsp. oil on high until shimmering. Add brown rice and sauté until lightly toasted and aromatic, 1-2 minutes. Add 1 1/2 cups water and salt. Bring to a boil. Cover, reduce heat to low and simmer until rice is tender and water is absorbed, 20-25 minutes. Fluff with a fork. If not fully cooked, add ¼ cup water, cover and cook for 8-10 min.

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Mix soy sauce, sugar or honey, garlic and sesame oil in a small bowl until incorporated and set aside. Heat up a large skillet, add 1 Tbsp. oil and heat. Add carrots and mushrooms and stir-fry for 2-3 min until lightly browned. Add zucchini and cook another 2-3 min allowing some caramelization to happen on all the veggies.

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Add sauce and cook on high heat for another 2-3 min until sauce begins to thicken and everything is combined. Remove from heat and serve over cooked rice. Enjoy!

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