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May 5, 2010
57 Comments

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

Course: Main Course
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
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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

  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!

Reader Interactions

57 Comments

  2. 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!!

    Reply

  3. 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!!

    Reply

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

    Reply

  5. 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!

    Reply

  6. 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.

    Reply

  7. 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.

    Reply

  8. 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?

    Reply

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