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Home » Recipes

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

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Stir fry with rice on a plate

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...
9 Reviews / 4.8 Average
Prep Time: 10 minutes mins
Cook Time: 15 minutes mins
Total Time: 25 minutes mins
Course: Dinner
Cuisine: Asian
Method: Freezer Friendly
Diet: Dairy Free, Egg Free, Gluten Free, Peanut/Tree Nut-Free, Vegetarian
Print Recipe
Servings: 4 people
Save Recipe Saved!

Ingredients
  

Teriyaki Sauce

  • ¼ cup soy sauce (low sodium recommended)
  • ¾ cup water
  • 1 tablespoon ginger (freshly grated, peeled)
  • 2 tablespoon 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!

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.
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2.4K shares

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. Loretta says

    July 31, 2018 at 7:50 pm

    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!

    Reply
  2. Heather says

    October 09, 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?

    Reply
    • Amy Taylor (comment moderator) says

      October 12, 2015 at 3:50 pm

      Hi there. You could use chicken or tofu or any protein that you choose. :)

      Reply
  3. Mary says

    September 06, 2014 at 2:11 pm

    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
  4. Emily says

    May 28, 2014 at 6:03 pm

    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
  5. Jodi says

    April 18, 2014 at 12:37 pm

    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!

    Reply
  6. Samie says

    April 15, 2014 at 8:42 pm

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

    Reply
    • Assistant to 100 Days (Amy) says

      April 17, 2014 at 10:08 am

      Hi Samie. Check out San-j organic tamari soy sauce. :) ~Amy

      Reply
  7. Brooke says

    March 27, 2014 at 2:19 am

    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
  8. Lucy says

    January 26, 2014 at 4:37 pm

    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
    • Assistant to 100 Days (Amy) says

      January 29, 2014 at 10:55 am

      Hi Lucy. You can definitely stir fry with coconut oil. ~Amy

      Reply
  9. Jesseca @ One Sweet Appetite says

    January 08, 2014 at 4:54 pm

    I LOVE farmers markets. The one here, where I live in Salt Lake City, it awesome. It has a lot of really great produce and really fun artisan products. This stir fry recipes looks fabulous.

    Reply
  10. Janey says

    January 02, 2014 at 7:46 pm

    5 stars
    Even though it's not as thick as I'm used to, the Sauce is craaaazy good.

    Reply
  11. Carrie says

    January 02, 2014 at 6:32 pm

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

    Reply
  12. Michelle says

    October 27, 2013 at 10:55 pm

    Are there substitute recipes for those allergic to shrimp and any other shellfish.

    Reply
    • Assistant to 100 Days (Amy) says

      October 30, 2013 at 8:41 am

      Hi Michelle. You can substitute whatever will work for you or keep it vegetarian. :) ~Amy

      Reply
  13. Jax says

    October 27, 2013 at 8:21 pm

    5 stars
    I loved the sauce! So simple yet delicious!

    Reply
  14. Rene says

    October 02, 2013 at 2:56 pm

    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.

    Reply
    • Assistant to 100 Days (Amy) says

      October 04, 2013 at 1:54 pm

      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

      Reply
    • Tiffany says

      August 08, 2014 at 8:21 pm

      Try using bok choy instead of regular cabbage. it tastes much better in stir fry!

      Reply
  15. Ginny says

    June 13, 2013 at 9:22 am

    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!

    Reply
    • Assistant to 100 Days (Amy) says

      June 23, 2013 at 8:23 am

      Hi Ginny. The recipe as stated should have thickened enough to coat and flavor. :)

      Reply
  16. Laura says

    June 04, 2013 at 6:56 pm

    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.

    Reply
  17. Anna says

    March 29, 2013 at 1:26 pm

    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!

    Reply
  18. Tina says

    March 11, 2013 at 8:49 pm

    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!

    Reply
  19. Liz says

    March 08, 2013 at 8:52 am

    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!

    Reply
  20. Rach says

    February 27, 2013 at 11:37 pm

    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?

    Reply
  21. Marisa says

    February 27, 2013 at 12:09 pm

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

    Reply
    • Assistant to 100 Days (Amy) says

      March 07, 2013 at 10:59 am

      Hi Marisa. That would be total veggies. : ) Enjoy. ~Amy

      Reply
  22. Haley says

    January 18, 2013 at 8:56 pm

    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!

    Reply
  23. Kelly says

    January 06, 2013 at 7:24 pm

    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!

    Reply
  24. MB says

    September 04, 2012 at 3:54 pm

    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.

    Reply
    • Sara says

      January 09, 2013 at 7:24 pm

      You can purchase organic Soy Sauce with no MSG :)

      Reply
    • Kerry says

      February 18, 2013 at 6:45 pm

      4 stars
      Tamri sauce in place of the soy sauce is good too and gluten free :)

      Reply
  25. Sarah says

    August 24, 2012 at 12:13 am

    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).

    Reply
  26. Kristina says

    July 31, 2012 at 6:13 pm

    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!!

    Reply
  27. kayla says

    May 07, 2012 at 9:25 pm

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

    Reply
    • 100 Days of Real Food says

      May 10, 2012 at 10:13 pm

      Yes, I think you could freeze this recipe!

      Reply
      • Colleen says

        May 28, 2012 at 11:57 pm

        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) says

        May 30, 2012 at 10:14 pm

        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 says

      January 27, 2013 at 6:05 pm

      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.

      Reply
  28. Jennie says

    January 24, 2012 at 7:45 pm

    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!!

    Reply
  29. Courtney says

    January 19, 2012 at 7:41 pm

    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!

    Reply
  30. Amy @ A Little Nosh says

    January 06, 2012 at 8:41 pm

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

    Reply
  31. Twila says

    December 08, 2011 at 6:24 pm

    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.

    Reply
  32. Brianna says

    September 20, 2011 at 10:12 pm

    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!!!

    Reply
  33. Maria says

    September 11, 2011 at 1:25 am

    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.

    Reply
  34. Kristin says

    July 02, 2011 at 1:18 am

    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!

    Reply
  35. Sarah says

    April 22, 2011 at 12:35 am

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

    Reply
    • 100 Days of Real Food says

      April 29, 2011 at 9:33 pm

      I am so glad to hear that...thanks for leaving a review!

      Reply
  36. Maureen says

    March 17, 2011 at 2:17 am

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

    Reply
  37. Lisa says

    May 20, 2010 at 12:42 am

    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!

    Reply
    • Lisa says

      May 21, 2010 at 6:03 pm

      I am going to have to add some garlic next time too...thanks again for the review!

      Reply
  38. Tinker Cavanagh says

    May 10, 2010 at 6:08 am

    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.

    Reply
    • Lisa says

      May 13, 2010 at 9:26 pm

      Thank you Tinker!! I hope this blog does help spread the word to others!

      Reply
  39. Rhianna Hoke says

    May 06, 2010 at 6:03 pm

    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

    Reply
    • Lisa says

      May 13, 2010 at 9:26 pm

      I will definitely have to try that...thanks for the tip!

      Reply
      • Courtney says

        February 01, 2012 at 5:33 pm

        I tried it with the amino acids and it tastes wonderful! You can't tell a difference :)

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Meet Lisa! Lisa is a best-selling cookbook author, wife, mother, and passionate home cook. Lisa began blogging in 2010 and has created a community of millions of people who share her love of healthy living, real food ingredients, and family recipes.

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