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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
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
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Start the rice according to directions on the package.
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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.
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Chop the veggies, and meat/seafood.
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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.
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Once the vegetables are soft and the meat is cooked through, add the sauce that you have been keeping warm.
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Serve over the cooked rice, garnish with green onions and a side of freshly sliced pineapple or mango. Enjoy!
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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.
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!!
Hi Lucy. You can definitely stir fry with coconut oil. ~Amy
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!!
Hi, I was wondering what kind of soy sauce Lisa recommends. I’ve been unable to find a preservative-free alternative.
Hi Samie. Check out San-j organic tamari soy sauce. :) ~Amy
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!
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.
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.
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?
Hi there. You could use chicken or tofu or any protein that you choose. :)