Classic Stir Fry Veggie Dinner!

Classic Stir Fry Veggies

You know what I love about stir fry?

I cut up a boat load of veggies . . .

Have everyone’s favorite sauce on the side . . .

and if you don’t like it, PICK IT OUT!

That’s right!

#VeganRenee Cooking Tips

  1. Prep up veggies for the week all at once.  Batching makes sense in business, laundry, paying the bills . . . why not save time with your kitchen prep as well?
  2. Find out what everyone likes–when a new food is paired with a familiar food kids are more inclined to try it.
  3. Introduce fruit into your stir fry or on the side–pineapple, mango, sliced oranges are all great additions.
  4. Rice or Noodles?  Why not cook up both?  I use Jasmine rice or Basmati–IMHO the best rice, not at all sticky and mushy.

What Veggies do I use?

  • peppers, yellow, red, orange and green!
  • onions
  • mushrooms (button and baby bells)
  • pineapple
  • jicama
  • potatoes (russet, gold and redskin)
  • carrots
  • broccoli or brocollini
  • cauliflower
  • sugar snap peas
  • beans (I dislike beans but sometimes I add them)
  • leftover butter nut squash chunks or sweet potato chunks
  • bean sprouts

What sauces do I use?

  • Mango
  • Curry
  • Teriyaki
  • Garlic Soy
  • just brown gravy out of a jar–one of my kids loves it.  As much as I dislike the idea of brown gravy I honor the choice.
  • Sweet and Sour made with orange marmalade and hot mustard with a bit of water and cornstarch–so yummy!

Be Blessed as you eat and live with L.O.V.E.,



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