Feeling pretty gross after all the not-so healthy food you’ve been eating the past few days? Maybe feeling like your body needs straight vegetables for a week? Because same. Thank you, Thanksgiving.
I decided to do this super easy vegetable stir-fry last night because Jonah and I were just like..I can’t eat another unhealthy meal with out imploding. I didn’t want to eat plain veggies for dinner because..uhm who does..so I decided to do a stir-fry seasoning and put it all on top of some rice!
Veggie Stir-Fry (about 4 servings)
1 red bell pepper
1 yellow squash
1 stock of broccoli
1 packet of stir-fry seasoning
For most stir-fry seasonings they call for soy sauce, olive oil, sugar (which I did not use for mine because I don’t like a sweet stir-fry sauce), and water.
Rice (I literally just use 5 minute rice because it’s easy and I’m lazy)
Cut up all your veggies
Heat up a skillet to a medium heat, with olive oil and a little bit of butter, if you prefer
Throw your carrots in first (they take the longest) — sprinkle a little garlic salt, turn heat down a tad and cover with lid
While waiting for the carrots to cook alone for a bit, I would put your rice on and get that going — read box per instructions
Then your bell peppers after a few minutes of the carrots being alone –sprinkle a little garlic salt and cover with lid
Then throw in the rest of your veggies after about a couple minutes — sprinkle some more garlic salt and cover with lid
Once you have all the veggies cooking, start making your stir-fry sauce. For mine (which is just a little packet from Kroger), I mix 1/3 cup of water, 2 tbsp olive oil, and 2 tbsp soy sauce
When your veggies seem close to ready, toss your sauce in, put the heat on low, and let it thicken– do not cover with lid.
& voila, you are done and ready to get some yummy veggies in the tummy