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
- 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
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!