This super easy and quick stir fry is perfect for a weeknight dinner for a small group or a large crowd. You can supplement this recipe with any other veggies you may have in your refrigerator.
Green Veggie Stir Fry
- 1 cup broccoli, chopped
- 1 cup asparagus, chopped
- 1 cup mushrooms, sliced
- 4 green onions, chopped
- 1 cup green or napa cabbage, chopped
- 1/2 cup cilantro, chopped
- 2 tbsp low sodium soy sauce
- 1 clove garlic, minced
- 1" piece ginger, minced
- 1/4 cup water or vegetable broth
- 2 cups cooked brown rice
- *sriracha, optional*
Before you start chopping, start cooking the brown rice so it finishes by time you’re done stir frying. Chop and slice all your ingredients ahead of time so you can add them to a pot on your stove all at once. (An easy way to mince the ginger is to use a grater.) Reserve half of the cilantro and green onions for garnish.
I like using a deeper ceramic pot to stir fry. If you have a wok you can use that too.
Add the water or vegetable broth to the pot and heat over medium-high heat. Add the garlic and ginger to the pot and cook for about 2 minutes. Add the remaining ingredients and stir every five minutes or so for about 15-20 minutes. If you want your veggies softer, cook them a little longer.
Serve over brown rice and add any additional soy sauce and sriracha to taste. Top with remaining green onions and cilantro.