Name: Farmers’ Market Stir-Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: ¼ cup soy sauce (low sodium recommended); ¾ cup water; 1 tbsp ginger (freshly grated, peeled); 2 tbsp honey; 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)

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

Course: Main Course

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4

Ingredients

Teriyaki Sauce

¼ cup soy sauce low sodium recommended
¾ cup water
1 tbsp ginger freshly grated, peeled
2 tbsp honey

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!

63 Comments

Heather

October 9, 2015 at 12:10 am

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?

- Amy Taylor (comment moderator)
  
  October 12, 2015 at 3:50 pm
  
  Hi there. You could use chicken or tofu or any protein that you choose. :)
  
asstr

July 17, 2017 at 3:32 pm

Great information. Lucky me I found your website by accident (stumbleupon).

I’ve saved it for later!

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Farmers’ Market Stir-Fry