Here’s how to make a yummy veggie stir-fry the easiest way I know how – using only convenience foods from the grocery store.
Sometimes you just don’t have the time to chop all those vegetables for a fresh veggie stir-fry. Well there are several ways to get around that and still put something fresh on the table. In other words, let someone else do all the work for you!
One of my biggest complaints about vegetables (and fruit, too, but that’s another blog post) is that it takes so darn long to prep everything for cooking. Carrots have to be peeled and sliced. Broccoli and mushrooms have to be washed and cut up. It’s a hassle!
Here’s a collection of the ingredients I used to make a veggie stir-fry. The family loved it and it was quick and easy.
Look in your grocers vegetable department in the prepared foods section. There are lots of things there that you can use to make healthy meals faster and easier. In this case, the only vegetable I had to actually cut up was zucchini, which was pretty easy to cut into spears. Once the zucchini is cut, you start cooking.
Here are the steps I took:
Put water on the stove to boil for rice. Once it’s boiling, stir in the rice. It takes about 20 minutes to cook rice, so that’s about how much time you’ll need to finish this dinner.*
Heat up a large skillet (or a wok, if you’re one of those types) and add some canola oil, swirl to coat. Start with the carrots, since they take longest to cook. Layer them in the skillet and let them start to cook. Stir occasionally. After 3-4 minutes, put the broccoli on top and continue to cook, stirring occasionally for about 8-10 minutes. Once both the carrots and broccoli are mostly cooked through, remove them to a bowl and keep nearby.
Add a little more oil to the pan and heat to medium-high, swirling oil. Add the zucchini, spreading them out. Stir and turn zucchini so they get browned on all sizes. When they’re about done, pour some soy sauce over the whole thing and cook, stirring often, until soy sauce reduces and is more of a glaze. Remove zucchini to a bowl.
Add the mushrooms to the pan and saute until browned. Pour some soy sauce over these as well, stirring often until it reduces to a glaze. Remove mushrooms to the same bowl as the zucchini.
Add the carrots and broccoli back to the pan and heat for 1-2 minutes. Pour the zucchini and mushrooms over top of the carrot mixture. Add more Soy sauce to your own taste.
That’s it, you’re done. Serve over the rice you’ve cooked.
If you’re feeling like you want more, feel free to add ginger and/or garlic to the pan at some point during the process. I’d probably do it before the mushrooms, so they’d soak up that yummy flavor while browning.
And, if you want something more substantial, you can add chicken. I’d cook it last in a little bit of canola oil (with salt and pepper) and then return all the veggies to the pan to heat through with some extra soy sauce. A good choice for the chicken would be 1” cubed breasts, or the thin-sliced breasts in the meat section sliced down to smaller bite-sized pieces.
*If you’re looking to make this even easier, get frozen rice in a steam-in bag. 3-4 minutes in the