Farmers’ Market Stir-Fry

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.

farmers market stir fry on 100 Days of #RealFood

Farmers’ Market Stir-Fry

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...
4.8 from 9 votes
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Print Recipe
Servings: 4 people

Ingredients
  

Teriyaki Sauce

Stir Fry

  • 4 servings brown rice
  • 2 tablespoons olive oil for cooking
  • 2 cups mixed veggies I used radishes, carrots, mushrooms, spinach & green onions from the farmers’ market plus some all natural shrimp from Earthfare, onions and/or meat or seafood
  • pineapple optional side
  • mango optional side

Instructions
 

  • Start the rice according to directions on the package.
  • 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.
  • Chop the veggies, and meat/seafood.
  • 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.
  • Once the vegetables are soft and the meat is cooked through, add the sauce that you have been keeping warm.
  • Serve over the cooked rice, garnish with green onions and a side of freshly sliced pineapple or mango. Enjoy!

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Farmers’ Market Stir-Fry
Amount Per Serving
Calories 334 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 858mg37%
Potassium 351mg10%
Carbohydrates 58g19%
Fiber 5g21%
Sugar 9g10%
Protein 8g16%
Vitamin A 4620IU92%
Vitamin C 9.5mg12%
Calcium 41mg4%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

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58 thoughts on “Farmers’ Market Stir-Fry”

  1. 5 stars
    This is one of our favorite clean recipes! It’s easy to adjust to what your family will eat. I used coconut aminos in place of the soy sauce. While the sauce didn’t thicken, it didn’t matter since the rice/veggie/chicken mixture absorbed it. I sautéed onion, red pepper, snow peas and garlic in butter, then added brown rice and chicken that were already cooked. I’m ready to make this again tomorrow! Thank you!

  2. I want to try this but my husband can’t eat shrimp. As I haven’t tried it I don’t know what other meat would pair good. Any suggestions for a substitution?

  3. I love this site. There is so much useful information. I would not use soy sauce even if it is organic. Organic just means it’s not GMO; however, soy is still very dangerous.

  4. Aftee reading the comments about the sauce not reducing, when I made this tonight, I mixed the sauce in the last 5 or so minutes of cooking so the veggies could cook in it. I also kept a few tablepoons in the original pan so that when I mixed everything to store the leftovers, it kept the rice from sticking together.

  5. 5 stars
    My kids have a lot of food intolerances, so over the last 2 years I’ve been trying to have them eat as little highly processed food as possible. Although they have been eating that way for a few years, my husband and I have stuck to our old eating habits… until recently. I tried this stir fry recipe (which is pretty funny because I do not like vegetables or brown rice at all, or teriyaki sauce for that matter) and I absolutely LOVED it! I went a little light on the veggies this time around, but I’ve already thought about new ones to try in there for next time! Thanks so much for your website – it’s truly a life saver!

  6. Hi, I was wondering what kind of soy sauce Lisa recommends. I’ve been unable to find a preservative-free alternative.

  7. I agree with a lot of the comments that the sauce was too thin. But as far as taste goes it was delicious!! I will definetley make this again, looking forward to making the fried rice tonight!!

  8. Can I use coconut oil in this recipe!? I just bought some and am trying to use that instead of my other oil. Not a big deal, just trying to figure out where I can and can’t use it. Thanks!!

  9. You can use Bragg’s Liquid Aminos instead of soy sauce. It’s GMO-free and usually found in the organic food section.

  10. How much should this sauce reduce while heating it. The 1 cup doesn’t reduce down much. I added a whole bunch of veggies including cabbage. I used lots of veggie but still the sauce was too much and was flowing all over the plate and I think the cabbage made it bitter.

    1. Assistant to 100 Days (Amy)

      Hi Rene. It should have reduced and thickened a bit. Not sure what might have happened. I know my rice tend to soak up any extra sauce. ~Amy

  11. 4 stars
    Lisa-love your blog! You inspired me to switch to completely non-processed and organic several months ago. I was not a cook before this switch so it has been an experiment with me in the kitchen ;) I made this last night and it was great! My only question is how do I get the sauce to thicken? I am used to stir fry with thicker sauce but maybe this is how it was supposed to turn out? Anyways, we loved it and it was my first time using ginger root! I don’t know why I was scared of ginger root before!

  12. 5 stars
    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.

  13. 5 stars
    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!

  14. 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!

  15. 5 stars
    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!

  16. 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?

  17. 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!

  18. 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!

  19. 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.

  20. 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).

  21. 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!!

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

      1. 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!** :)

      2. 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.

    1. 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.

  23. 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!!

  24. 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.

  25. 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!!!

  26. 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.

  27. 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!

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

  29. 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!

  30. 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.

  31. 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

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