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

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 that I used when cooking the stir fry.

Here is what you need:

Soy Sauce, gluten free soy sauce, or coconut aminos
Sesame Oil
Corn Starch
2 to 4 c. veggies (I used snow peas, broccoli slaw, onions, mushrooms, and green beans.)
Cooking oil

Quick and Easy Stir Fry Sauce

Servings: 4
Time: 20 minutes cook time
Difficulty: easy
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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

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:

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.
Add the veggies to the skillet. Allow to cook until tender crisp (5 to 10 minutes depending on the veggies you use).
Pour the stir fry sauce over the veggies. Cook for an additional 3 to 5 minutes or until sauce has thickened.
Enjoy over rice.

You could add a protein if you would like. If it is a raw protein, cook it up first, remove from the pan, and then add it back to the pan when you add the stir fry sauce.

Have a magical day,
Traci

Source of recipe