Anyone who feels they don't have enough time to make dinner surely has made a stir fry or two in their lifetime. There's no shame in it! Stir frys are a fantastic way to use up veggies and keep their nutrients intact (rather than boiling, microwaving, or sometimes steaming). Not only that, they're ready in minutes, making it a great midweek meal choice when time is of the essence. We usually have a stir fry once a week and haven't gotten bored of them yet! In fact, it's one of our most favorite meals to make at home. I love trying to make mine as colorful as possible and serving them on top of some warm brown rice noodles (my favorite brand is King Soba). The nutrition fanatic in me always adds a form of protein to the dish, whether it's some defrosted king prawns, a few cubes of tempeh (maybe even some tofu these days!), or simply a handful of toasted nuts & seeds. If you're feeling carnivorous, add some chicken (hopefully pastured).
To keep things interesting, why not create a stir fry around a theme? The dinner I've prepared here uses all winter vegetables (early Spring too if you're in the UK), so there's no reason not to have a fabulously colorful stir fry in the middle of January. Here are some other theme suggestions:
- Orange Stir Fry (carrots, orange bell peppers, sweet potatoes, pumpkin)
- Bean Stir Fry (green beans, fava beans, soy beans, black beans, chickpeas, kidney beans)
- Greens Stir Fry (spinach, chard, kale, mustard greens, turnip greens, bok choy, etc.)
- Baby Vegetable Stir Fry (baby corn, baby carrots, baby eggplants, sugar snap peas)
- Pink Stir Fry (grated beets, red onion, red peppers, red chili, turnip, cauliflower, parsnip)
Chopping up all those beautiful vegetables is half the fun - the act of a ritual such as chopping can be so relaxing, almost therapeutic (just make sure you don't zone out too much or you'll lose a finger!)
Make sure you put it in a pretty bowl when it's done!
Winter Vegetable Stir Fry
Prep Time: 15 mins
Cook Time: 15 mins
Keywords: stir-fry entree gluten-free nut-free soy-free vegan vegetarian wheat free winter
Ingredients (serves 4)
- 1 tbsp organic virgin coconut oil
- 3 leeks, trimmed and sliced
- 1 red or green chili, finely chopped
- 2 cloves garlic, finely chopped
- 6 small-medium carrots, peeled and sliced at an angle
- 1 turnip, peeled and chopped into matchsticks
- 1 head of broccoli, cut into small florets
- 1 large head of spring greens or cabbage, sliced
- 5 oz peeled shrimp OR firm tofu, cut into cubes
- 1-2 tbsp Bragg's Liquid Aminos or tamari
- 1 tbsp toasted sesame oil
Heat the coconut oil over a medium-high heat in a wok or frying pan and add the leeks and carrots. After about 2 minutes, add the garlic, chili, and broccoli. Stir and toss to combine and move around the heated wok.
After another couple of minutes, add the turnip and shrimp or tofu. Stir and cook for about 5 minutes, or until heated through.
Finally, add the spring greens or cabbage leaves and toss well to combine. Add the liquid aminos/tamari and sesame oil once the greens have wilted.
Serve steaming hot with some brown rice or brown rice noodles.