Stir Fry with ALL the Greens

Our favorite stir fry with our favorite green veggies!

Savory and Flavorful!

This was last Friday’s dinner– All the GREENs for St. Patrick’s Day! ūüôā

I made the family’s all time favorite stir fry¬†sauce with bok choy, snow 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¬†has become a weekly request!

Scroll down to see the recipe.

Stir Fry with ALL the Greens

Recipe

Stir Fry with ALL the Greens
 
Prep time
Cook time
Total time
 
This recipe is adapted from Cooking Light. The sauce is what it's all about! Adaptations from the original: I used Gluten-free tamari instead of soy sauce, skipped the hoisin sauce, used toasted instead of dark sesame oil and added the dry sherry directly to the sauce. I also made a double batch of sauce, 1 for the vegetables and one for chicken which I made separately for my family. Finally I skipped the tofu this time and added extra veggies & cauliflower.
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 small baby bok choy, quartered lengthwise
  • 1 cup broccoli, chopped
  • 1 cup 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 saut√©ing
  • 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.

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