I have decided I will feature weekly an easy, healthy meal that my family enjoys.
The first one I will share is an easy veggie loaded stir-fry. Most of my family prefers vegetarian, but the odd few times I have made it with chicken as well.
A good mix of fresh veggies – red pepper, onion, mushrooms, broccoli, snap peas (but anything you prefer)
Dried chili peppers
Brown rice OR quinoa
Additional protein or meat is optional (chicken, beef, lentils) and can be added at the end.
- Chop veggies in decent bite size pieces. Most will shrink when cooking. If I was making this for my family of four I would typically use 1 full red pepper, ¼ of a large onion, most of the mushrooms in the container, a full head of broccoli, and all the snap peas in a bag.
- In another pot, make your preferred grain. My husband and one son love brown rice, and myself and my other son prefer multi coloured quinoa. Sometimes I make both.
- Sautee the veggies in about a tsp of coconut oil, on a medium to medium high heat.
- While the veggies are sizzling, make the stir-fry sauce on the side to add shortly. 1 tsp of mince garlic, about 3 tbsp of honey, a squirt or 2 of soy sauce. The key is keeping the consistency close to sticky honey as possible, so it won’t get watery when cooking.
- Once the veggies are cooked to your preference, add the sauce. I like my veggies slightly charred, but still a bit crunchy. Usually about 10-12 minutes I let them cook for.
- Serve over brown rice or quinoa. Sprinkle dried chili peppers if you like a little added kick.