Recipe: Farmers’ Market Stir-Fry

Pin It

It’s no secret that I recently started perusing our local farmer’s market. These outings have left me with a variety of nutritious, tasty vegetables…that I often times have no idea what to do with! Which is exactly why I am so excited about this stir-fry recipe. I was able to use 5 of the items that I found at the farmers’ market in this one recipe – that is definitely a record! Plus, if you make the sauce yourself and serve it with brown rice, you end up with a delicious, healthy meal.

Recipe Farmers’ Market Stir-Fry from 100 Days of Real Food


4.8 from 8 reviews

Farmers’ Market Stir-Fry
Serves: 3-4
Teriyaki Sauce
  • ¼ cup soy sauce, low sodium recommended
  • ¾ cup water
  • 1 tbsp peeled & freshly grated ginger
  • 2 tbsp honey
Stir Fry
  • 3 – 4 servings of brown rice
  • 2 to 3 tbsp oil
  • 2 to 3 cups of sliced veggies, onions and/or meat or seafood (I used radishes, carrots, mushrooms, spinach & green onions from the farmers’ market plus some all natural shrimp from Earthfare)
  • Optional: side of pineapple or mango
  1. Start the rice according to directions on the package.
  2. To make the sauce combine the next four ingredients (soy sauce, water, ginger & honey) in a small pot over high heat. Bring to a boil and then keep on a low simmer while you prepare the rest of the meal.
  3. Chop the veggies, and meat/seafood.
  4. In a wok or sauté pan heat the oil over medium heat then add the veggies and meat/seafood. I held back the mushrooms and added them towards the end since they don’t take as long to cook.
  5. Once the vegetables are soft and the meat is cooked through, add the sauce that you have been keeping warm.
  6. Serve over the cooked rice, garnish with green onions and a side of freshly sliced pineapple or mango. Enjoy!

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!

55 comments to Recipe: Farmers’ Market Stir-Fry

  • Rhianna Hoke

    look for braggs amino acids. (I get mine at whole foods) its natural 43 essential amino acids tastes like soy sauce and much less sodium., I think you would like it

  • i am so excited about this blog and how wonderful it is to see young mothers wanting to be careful of the types of food they feed their children. we all need to be mindful of our food intake, not only in quantity but also the nutrients that are provided in each bite. thank you, lisa, for this recipe.

  • Lisa

    I tried this recipe tonight (for my boyfriend) and it turned out GREAT! The sauce was fantastic. I also added garlic to my recipe, which made it even better! I took a trip to my local farmer’s market for my veggies, and was so excited to do it.
    Thanks again for a fabulous recipe!

  • [...] – Farmer’s Market Stir Fry with quinoa instead of Brown Rice and Chef’s Requested Flat Iron [...]

  • Maureen

    Wow, this was amazing! Thank you for the recipe!

  • Sarah

    Lisa – We made this tonight and it was awesome!! The sauce was perfect. This will definitely be one of our go-to meals!

  • Kristin

    I made this tonight and it was SO good! My hubbie loved it too, which is definitely a bonus, since the healthy eating is new to our family. Thanks for your website!

  • Maria

    I just find this out and my 2 girls (15 and 12) want to do it, I think is so good and realistic, hopefully we can learn how to eat more veggies.

  • Brianna

    Seriously? I had no idea that I could throw vegetables in a pan and they end up tasting this AMAZING! If you haven’t tried real foods recipes, my vote is for this one first!!!

  • Twila

    I just want to say thanks for the encouragement. I have had to change my diet to stay upright and healthy. I am trying my best to remove processed food and love your blog. Sodium and his friends are my enemies. Trying to change my kids diet too and they are not wanting real food like I thought they would. I just wanted to say thanks I do appreciate the pictures and stories about your adventure.

  • Had this for dinner tonight. Was a great easy sauce that even my little dude liked!

  • I tried this recipe tonight with the Bragg’s Amino Acids in place of the soy sauce and it tasted great! I will definitely make this again!

  • Jennie

    I made this tonight and it was a big hit with my whole family (even my picky eater!) So simple and yummy! We’ve been using your free meal plans for a week and a half. So far we’ve enjoyed all the recipes. Thanks for sharing and for inspiring us to eat REAL food!!

  • kayla

    Do you think this recipe is freezable? It would make things more convient since we are using this quite frequently especially for stir-friday!

    • 100 Days of Real Food

      Yes, I think you could freeze this recipe!

      • Colleen

        Would you freeze this after cooking the meat/veggies (and not with the rice)?
        **I hope this isn’t a silly question, but I’ve never had the patience to freeze this meal – we always want to eat it as soon as it’s done!** :)

        • Assistant to 100 Days (Jill)

          Hi Colleen. Our team would suggest freezing this without the rice and you can make the rice fresh when you are ready to eat it. But, you could probably do it either way and be fine. Hope that helps.

    • Ashlee

      Rice actually freezes quite well. Portion it out in containers to freeze. When needed, stick it in the fridge until it has defrosted or use low power to defrost it in the microwave.

  • Kristina

    Second time making this dish! I changed the sauce slightly because we only have full sodium soy— decreased soy & used more water. It’s great! Thanks for the recipe!!

  • Sarah

    I haven’t tried this yet, but just wanted to offer another option for the teryaki sauce: instead of honey, add a little orange juice. It sweetens things and throws in a tang that plays with the ginger really nicely. (I also use garlic and a bit of red pepper in my teryaki sauce).

  • MB

    Soy sause no matter if low sodium or not, contains large amounts of MSG, which is toxic and a lot of people experience alergic reactions. Even if you dont notice anything different imeediatley, that doesn’t mean that internally, your cells are not affected. I think soy sauce must be excluded while on this regime, to keep it 100% toxins free.

  • Kelly

    I found your site via Pinterest and I thank you so much. I can’t wait to try these things. My husband has kidney disease so processed foods are now a big no-no.

    I made the stir-fry tonight. It was the first time I used ginger root! This was my favorite part of the recipe. I’m not used to things without a ton of flavor (I’m used to processed foods and lots of salt) so I will have to get used to this but I admit it was easy and my husband enjoyed it. Thumbs up!

  • Haley

    This recipe is so good! I don’t eat meat very often so I did snow pea pods, carrots, red bell pepper, and a little bit of sweet onion. I put the rice on a plate and put the sauce and veggie mixture overtop. Then I poured some sauce over top so it would be even more flavorful! It is delicious!

  • Marisa

    Hi just wondering if it is 2 to 3 cups total or 2 to 3 cups for each vegetable. Thanks!

  • Rach

    Soy sauce seems unhealthy and processed to me but I love the flavor in stir fry and Asian-inspired dishes. Is getting organic sufficient to stay in the rules?

  • Liz

    I’d never made a stir fry before or used raw ginger so this was indeed a grand experiment! It passed the family dinner test and is a keeper!

  • Tina

    I made this tonight and the hubby and I both loved it! I added just a bit more honey because I liked it a bit sweeter, but other than that it was great. We are starting your 10 day pledge and very excited to be getting processed foods out of our household. I LOVE your website!

  • Anna

    Made this last night with shrimp — amazing! The sauce will boil over on you, so be sure to keep a close-eye on it! I made the switch to a non-processed diet in January. Your recipes and insight are invaluable — I cannot thank you enough!

  • Laura

    Made this tonight! It was delicious, I added fresh Ginger and Garlic, and some baby corn with it. I made it with pork and it gave it an amazing pork broth taste. :) Be generous with the oil, and make sure to use healthy oil with a bit of sesame.

Leave a Reply




Rate this recipe (optional):