This quick veggie stir fry is my go-to recipe for a simple, tasty and filling meal. It’s a great way to use up any veggies in your fridge. Use up any veggies you have, or substitute for any veggies you like! The sauce is flavourful and well-rounded with a little bit of zest to spice things up!
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I’m all about eating a ton of veggies, but don’t forget to add a source of protein. Protein will turn this quick veggie stir fry into a filling meal. Today I’ve decided to use lentils as my protein source. Lentils are fantastic because they are cheap, high in protein and contain a good amount of fibre. The two nutrients that will fill you up and keep you full for longer is protein PLUS fibre. Lentils, and other legumes really pack that protein plus fibre punch!
This quick veggie stir fry is quite saucy (just the way I like it!) so I recommend serving it with some cooked rice or quinoa to soak up the sauce. You can cook fresh rice or quinoa, or just heat up some leftover rice or quinoa if you have some on hand.
The lime zest in the sauce adds a fantastic brightness and flavour punch. The zest of citrus fruits also contains some great antioxidants so you get a bonus nutrient punch as well!
As always, when it comes to stir fry, you can use any veggies you like or whatever you have on hand. Here I’ve used bell pepper, celery, carrot, mushrooms and zucchini. Broccoli is always a great addition, but you could also try bok choy, snap/ snow peas, nappa cabbage, baby corn, water chestnuts, green beans or eggplant. The variety of veggies available is endless and stir fry is a great way to try out some new produce!
My Best Tip for Ginger
I love fresh ginger but it can be a time-intensive hassle to chop. To overcome this, I use the small grating side on a box grater instead. I also prepare my ginger in advance by shredding a large piece and then freezing it in individual portions.
To do this, just cover a tray with parchment paper (or a silicone sheet) and scoop on teaspoon to tablespoon-sized piles of grated ginger. Put the tray in the freezer overnight. Next day, once each individual piece is frozen, you can take them off the tray and put the ginger into a container or freezer bag. Next time you need ginger just pop out a piece and toss it into your dish!
The cashews are a garnish for this quick veggie stir fry, but they really do take the flavours to the next level, so I highly recommend adding them. Let me know what your favourite stir fry veggies are in the comments below!
Quick Veggie Stir Fry
- Cutting Board
- Large pan
- 3/4 C onion , sliced
- 2-3 cloves garlic , finely chopped
- 1 tbsp ginger , finely chopped or grated
- 2 medium bell peppers (I used one green and one orange)
- 3/4 C celery , chopped
- 1 ½ C additional veggies I used mushrooms, carrot and zucchini
- 2 tbsp oil (any type of cooking oil)
- 1 19 oz can lentils , rinsed and drained (or 1 1/2 C cooked brown lentils)
- Cooked rice or quinoa , to serve
- Cashews , to serve
- Green onion , to serve
- Prepare rice or quinoa to serve with the stir fry.
- Whisk together all the sauce ingredients, or shake together in a jar.
- Dice the onion. Finely chop or grate the garlic and ginger. Chop up the rest of the veggies into bite sized pieces.
- Heat up a large pan or wok over medium high heat with the cooking oil. Add the onions, garlic and ginger. Sauté for 2-3 minutes.
- Put the rest of the veggies into the pan and cook for another 5 minutes (the time will depend on the veggies you use). Cook until the veggies are tender but crisp.
- Toss in the lentils and the sauce. Continue stirring until the sauce is thickened. Turn the heat down to medium low and simmer for 5 min.
- Serve over rice and top with cashews and green onion!