Better than takeout! Stir Fry with ALL the Greens

Our favorite stir fry with our fresh local greens!

Savory and Flavorful!

After a weekend on the go, it was nice to be home to cook dinner tonight.  Still short on time though so made our favorite stir fry with local baby bok choy, local snap peas, broccoli and cauliflower.  I also made a pan of chicken for the boys with the same stir fry sauce.

Recipe adapted from Cooking Light, it’s vegetable broth, dry sherry, gluten-free tamari, sesame oil and corn starch to thicken it.  This stir fry is super quick & easy and on repeat all the time with whatever veggies we have on hand.

Scroll down to see the recipe.

Better than takeout! Stir Fry with ALL the Greens

Recipe

Stir Fry with ALL the Greens
 
Prep time
Cook time
Total time
 
One of our favorite stir fries with all the local greens this time. We love this recipe because it is easy, packed with flavor and can be adapted to any vegetables you like or have on hand. What makes this stir fry special is the sauce that's a mix of vegetable broth, dry sherry, gluten-free tamari and sesame oil. Recipe is adapted from Cooking Light.
Author:
Recipe type: Dinner, Veggies
Cuisine: Gluten-Free, Vegan
Serves: 4 servings
Ingredients
Vegetables
  • 1 tbsp sesame oil
  • 1 tbsp canola oil
  • 1 bunch (approx 5 large) green onions, diced
  • 4 garlic cloves, minced
  • 1 tbsp ginger, chopped
  • 6-8 small baby bok choy, quartered lengthwise
  • 1 cup broccoli, chopped
  • 1 cup snap peas or snow peas, trimmed
  • 1 cup cauliflower, chopped
Vegetable Stir Fry Sauce
  • ¼ cup organic vegetable broth
  • 2 tablespoons dry sherry
  • 2 tablespoons gluten-free tamari
  • 1 teaspoon toasted sesame oil
  • 1½ tsp cornstarch
Chicken (Optional)
  • 2 Tbsp Sesame oil, or combination of canola oil and sesame oil for sautéing
  • 3-4 cloves garlic, minced
  • 1 package, approximately 1 lb, thin sliced organic chicken breast, cut into 1-2 inch pieces
  • ¼ cup organic vegetable broth
Chicken Stir Fry Sauce
  • 1-2 tablespoons dry sherry
  • 2 tablespoons gluten-free tamari
  • 1 teaspoon toasted sesame oil
  • 1½ tsp cornstarch
Instructions
Vegetables
  1. Heat a large wok or skillet over high heat.
  2. Add oil to pan; swirl to coat. Add onions, garlic, and ginger to pan; stir-fry 1 minute or until just fragrant.
  3. Add bok choy, stir-fry 3 minutes.
  4. Add broccoli & cauliflower, stir fry another 2 minutes
  5. Add snow peas stir-fry 1 additional minutes.
  6. Meanwhile, make the sauce. Combine vegetable broth, dry sherry, tamari, toasted sesame oil and corn starch in a small bowl or liquid measuring cup, stirring with a whisk.
  7. Add broth mixture to pan; cook until slightly thickened & fragrant (about 2 minute).
  8. Serve over rice with or without chicken.
Chicken
  1. Heat a large wok or skillet over high heat.
  2. Add oil to pan; swirl to coat. Add garlic and sauté 1 minute until just fragrant.
  3. Add chicken and saute, flipping once, until cooked through, approximately 5 minutes per side.
  4. Meanwhile make the sauce. Combine vegetable broth, dry sherry, tamari, toasted sesame oil and corn starch in a small bowl or liquid measuring cup, stirring with a whisk.
  5. Add broth mixture to pan; cook until slightly thickened & fragrant (about 2 minutes).
  6. Serve with vegetables and rice.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: