Believe in the Magic Traci Diary

Quick and Easy Stir Fry Sauce and a Very Veggie Stir Fry (GF and Vegetarian)

1–2 minutes

When my aunt was here, we cleaned out my fridge. I had a bunch of veggies that needed to be used up, so I decided to make a stir-fry. This is the quick and easy stir-fry sauce I used when cooking the stir-fry.

What you Need:

  • Soy sauce, gluten-free soy sauce (tamari), or coconut aminos
  • Sesame oil
  • Corn starch
  • 2 to 4 c. veggies – snow peas, broccoli slaw, onions, mushrooms, green beans, etc..
  • Cooking oil


Quick and Easy Stir Fry Sauce

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

Stir Fry Sauce:

  • 1/3 c. plus 2 Tbsp. soy sauce, gluten free soy sauce, or coconut aminos
  • ¼ c. sesame oil
  • 1 Tbsp. cornstarch

Stir Fry:

  • 2 to 4 c. veggies – snow peas, carrots, broccoli, mushrooms, onions, broccoli slaw, etc . . . (Use whatever you need to use up.)
  • 1 to 2 Tbsp. water or cooking oil


Directions

  1. Add ingredients to a mason jar. Place the lid on the jar and then shake to combine. OR Add ingredients to a blender. Blend until combined.

To Make the Stir Fry:

  1. Heat a medium to large skillet or wok over medium high heat. Add either 1 to 2 Tbsp. of water or cooking oil to the skillet or wok.
  2. Add the veggies to the skillet. Allow to cook until tender crisp (5 to 10 minutes depending on the veggies you use).
  3. Pour the stir fry sauce over the veggies. Cook for an additional 3 to 5 minutes or until sauce has thickened.
  4. Enjoy over rice.


Adaptation:

Add a protein – chicken, pork, shrimp, etc…

Cook any raw protein. Remove it from the pan. Then cook the veggies. Add the protein back in the pan when you add the stir-fry sauce.

Have a magical day,
Traci

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2 responses to “Quick and Easy Stir Fry Sauce and a Very Veggie Stir Fry (GF and Vegetarian)”

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