When you’re on a time crunch to get a delicious dinner on the table, there are few things as reliable as a good old-fashioned stir fry. Generally quick and oh so simple, stir fry can be thrown together with whatever ingredients you have on hand making it a perfect choice when you need to clean out the fridge too!

And since you don’t have to rush out to the grocery store to pick up essential ingredients, you’re saving precious time and money.

The best thing about stir fry is that gets all the necessary, healthy ingredients into one flavor-packed bowl. For the most part, you only need a single pan or a wok to cook it all, making clean up a breeze as well.

It’s also extremely customizable, so those with dietary restrictions can easily find variations on the theme that are absolutely delicious. What an incredibly loveable dish!

Ingredients

Stir Fry Sauce

½ cup soy sauce, low sodium recommended

½ cup veggie stock

1 teaspoon sesame oil

1/2 tablespoon rice vinegar

2 cloves garlic minced

1-2 teaspoons ginger, grated or minced

1 tablespoon sugar or honey, more for a sweeter sauce

1 tablespoon cornstarch

Pinch red pepper flakes, optional

Stir Fry Vegetables

1 Tablespoon olive oil

½ cup green onion, thinly sliced

8 ounces mushrooms, sliced

1 cup asparagus

1 cup broccolini

8 ounces canned water chestnuts, sliced, drained*

2 cloves garlic, thinly sliced or minced

1 cup Bok Choy

1 teaspoon ginger, finely chopped or minced

DIRECTIONS

The Sauce: whisk together the stir fry sauce ingredients and set aside.

In a wok or large saute pan, heat oil over medium-high heat. Add the sliced onion and mushrooms, let cook for 2-3 minutes. Add broccolini and asparagus. Cook for 3 minutes, then add garlic and Bok Choy. Cook for 1-2 minutes, then stir in the sauce and allow it to simmer until thick and the vegetables are tender, about 2-3 minutes.

Serve over rice or noodles. Garnish with green onions, cilantro, bean sprouts, a squeeze of lime, or sesame seeds as desired.

ENJOY!