Veggie stir fry

Veggie stir fry

Mar 6 2021



Serves 5

This is a recipe that is like add whatever veggies you have in your fridge kind of meal. Which I love, because unless you are always on top of it and prepared, sometimes you run out of things or just want to clean out your fridge! So feel free to do that here and adapt.


  • 1 red bell pepper, washed, seeds removed and sliced
  • 1 cup of sugar snap peas, sliced
  • 1 cup of carrots, sliced
  • 1/2 head of white cabbage, thinly sliced
  • 1 medium yellow onion, chopped
  • 1 cup of broccoli, cut into small florets
  • 1/4 cup of soy sauce
  • 3 garlic cloves, crushed
  • 3 tbsp of maple syrup
  • 1 tsp of sesame oil
  • Optional: green onions, sesame seeds, cilantro
  • 2 tbsp of avocado oil


In a large skillet add 1 tbsp of avocado oil over medium high heat. Add bell pepper, peas, carrots, broccoli, onion and cabbage. Sauté 2-3 minutes until veggies are almost tender.
In a small whisk together soy sauce, garlic, maple syrup, sesame oil.
Pour over veggies, cover and cook until the sauce has thickened.I would say 4-5 minutes on medium. I like when the veggies are still bit crunchy. If you want them more cooked and you see that the liquid is evaporating just add a couple more tbsp of water and cook for another couple of minutes.

Garnish with cilantro, chopped green onions and sesame seeds if desired.

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