Weeknight Veggie Stir-fry

With all of the media out there about living a plant based lifestyle I love to include plant based meals to our weekly meal plan. With a few extra minutes of chopping time you can have a delicious, easy stir-fry on a weeknight in a matter of minutes. I like to use the stir-fry to clean out all the veggies in the fridge that are getting close to end of life ( not too close). Plus adding a few fresh things it just makes for a great, light dinner that’s sure to please. This dish can be with noodles or rice, the choice is yours.

Let me know what you think in the comments below.

Enjoy

What You Need

Bok Choy

Zuchinni

Mushrooms

Bell Peppers

Broccoli

Red Onion

Garlic

Ginger

Olive Oil

Your favourite stir-fry sauce

The How

Start cooking your noodles or rice

Depending on whether or not you are using rice or noodles depends on how you chop your veggies. I like to julienne my veggies if I’m using noodles and chop them if I’m using rice, it’s all up to you.

Heat oil in your frying pan, I prefer Cast Iron but what ever you have works great. Add Onions, mushrooms and peppers. Saute until softened, add zucchini, book chop and broccoli. Mince garlic and grate ginger into veggies. Stir together.
Cook until veggies are soft.

At this point you can add your favourite stir-fry sauce if you’d like. Stir

Plate your rice or noodles, top with veggies and enjoy!!