Vegetable Stir Fry

An excellent way to get multiple vegetables in your dinner time meal is through serving stir fry.  Many of you have weekly produce delivered to your houses and wonder what to do with some of the vegetables in your boxes.  Others enjoy shopping at the farmers market this time of year.  A stir fry is a great way to experiment with a variety of flavors!


Our Base:
1 - 2 tablespoons of water or low sodium vegetable broth (you might need more depending on how many vegetables you add)  Note:  We use water and vegetable broth instead of oil.
1 1/2 yellow onions, chopped (you can buy onions pre-chopped in the fridge and freezer section)
1 tsp. Braggs Amino Acids (found at Whole Foods on the Asian Foods Isle) - alt. to soy sauce
1 clove garlic, chopped


Vegetables:
Mixture of your favorite stir fry vegetables - mushrooms, green/red/yellow peppers, bok choy, broccoli, asparagus, carrots, snap peas, etc.
(Note:  Trader Joe's and Whole Foods sells a pack of freshly chopped stir fry vegetables in the produce sections of the grocery store.  Also, you can buy a pack of frozen vegetables, but we prefer fresh for taste!)
1 cup of Collards, Kale, or Spinach


Brown Rice or Quinoa:
Cook according to the package.  We use low sodium vegetable broth instead of water for added flavor.


Heat the tablespoon of water or vegetable broth in a wok on medium-high heat.  Add your onion and saute 8 - 10 minutes until translucent.  Adjust heat to medium and add your chopped garlic for 1 minute.  Add all other vegetables and saute for 5 minutes or until desired texture is reached.  About 1 minute before removing from the heat, add in 1 cup of collards, kale, or spinach for added greens!


Serve over brown rice or quinoa.