This is, by far, one of my favorite new go-to weekly recipes. I love how I get my veggies and my Asian food fix all at the same time and it doesn’t leave me feeling bloated or tired after consuming it. When I make this dish, there are never leftovers. It is a super simple and flavorful recipe. I know that I posted a Chicken Stir Fry dish a few months back, but I wanted to post the new sauce I created and the vegetarian alternative.
Here’s the lowdown –
For the Stir Fry
- 2 Zucchini, diced
- 3 Carrots, chopped
- 2 Bell Peppers (I chose one Red & one Yellow), sliced
- 1 cup Bok Choy, chopped
- 1 cup Shiitake Mushrooms (can substitute with Baby Bella), diced
- 1/2 red or yellow Onion, chopped
- 1 cup Sugar Snap Peas
- 1/2 tsp fresh Ginger, grated
- 1 tsp Sesame Oil (this is a very strong oil so make sure you don’t have a heavy hand when adding)
- 1 cup Basmati Rice, cooked
- 2 tbsp Sesame Seeds
- 1/4 cup Water Chestnuts, diced (optional)
For the Sauce
- 1/2 cup Low Sodium Soy Sauce
- 1 tbsp Red Pepper Flakes (if you don’t like heat cut this amount back to 1 tsp)
- 1/3 cup Honey (I used Tupelo Honey)
Directions for Stir Fry – Combine all the veggies, sesame seeds and sauce in a WOK or large skillet and heat over medium heat for 15-20 minutes, depending on desired texture of your veggies. Toss mixture often to combine and for even cooking. Spoon serving over rice.
Directions for Sauce – In a small sauce pot combine all ingredients and heat over medium-low heat whisking often to prevent scorching for 10 minutes. Set aside until ready to add to stir fry.
I love the simplicity of the sauce since I can never find a sauce that I completely love in the store that isn’t full of junk. This sauce you can make ahead and keep a batch in the refrigerator and just grab and use as needed. I like to use the sauce over other veggie dishes that I make to give it a little extra flavor.