One thing I always say when it comes to Mealprepping is making sure you have an array of vegetables on hand. Whether they are roasted, steamed, sautéed, it’s important to have options; different flavors and textures so you are never bored. That is where this easy vegetable stir fry comes in. It’s packed with bold flavors yet it is so easy to make and comes together in no time.
The most time consuming part of this entire recipe is chopping the vegetables. I like to take the time to julienne all of the vegetables myself. This is a great way of making sure all the vegetables are at least the same size so they cook evenly. And there is just something oddly relaxing about chopping vegetables for me. I turn on my favorite playlist and I take my time to chop my vegetables.
You want to julienne all of the vegetables so they cook evenly but also so the stir fry looks uniformed. The only vegetable we are not going to julienne is the mushroom. You want to cut the mushrooms in half (or quarter then depending on the size) to add a hearty element to the stir fry.
The key to this vegetable stir fry is cooking the mushrooms the right way.
The first thing we are going to do is sear the mushrooms over pretty high heat with zero seasoning in a cast iron pan. Mushrooms naturally retain a lot of liquid. So, to give them color and still be able to keep them in tact, we have to sear them separately. You don’t have to use a cast iron pan for this process but it’s what I prefer. It retains heat very well so it will allow you to add wonderful color to the mushrooms without burning them.
TIPS FOR COOKING PERFECT MUSHROOMS EVERY TIME!
- First, you want to keep them dry! Again, mushrooms naturally retain a lot of liquid. So you don’t want to add any extra liquid. The easiest way to clean your mushrooms is to use clean paper towels to gently brush off any dirt on them. You can also damp the paper towel a little so if there is any stubborn dirt on the mushrooms, you can wipe them off easily.
- Keep them uniform. Cut the mushrooms to about the same size so they cook evenly.
- Don’t crowd them when cooking. Again because mushrooms retain a lot of liquid, you want to keep the mushrooms in a single layer when cooking them. This way you will give them room to get a good color on them. If you crowd them, the mushrooms will sweat and won’t get a good sear. If you don’t have a large enough pan to keep them in a single layer, you can cook them in batches.
- Use a cast iron or stainless steel skillet. These skillets retain heat very well so they are the best tools when searing.
- Do not season the mushrooms until they are cooked. If you add salt to the mushrooms immediately, that will only draw out moisture from the mushrooms. So season them after you are done cooking them so they get a good sear on them.
Serve the stir fry with Maple garlic salmon steaks or crispy chicken thighs.
Let’s Get Cooking
Let’s Get Cooking
Easy Vegetable Stir Fry
The best stir fry you’ve ever had. It’s packed with loads of flavor and is super easy to make with hearty mushrooms and crisp vegetables all tossed in a rich sauce.
The best stir fry you’ve ever had. It’s packed with loads of flavor and is super easy to make with hearty mushrooms and crisp vegetables all tossed in a rich sauce.
Prep Time:10 mins
Cook Time:20 mins
Total Time:30 mins
Yields:4 Serves
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Ingredients
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FOR THE SAUCE:
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4
tbsp. Coconut aminos
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1
tsp. Fish sauce â red boat fish sauce is Whole30 compliant
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1
tbsp. Unsweetened apple sauce
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2
garlic cloves -finely minced
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1/4
tsp. Korean pepper flakes
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OTHER INGREDIENTS:
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4
tbsp. Avocado oil
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10
ounces baby portobello or crimini mushrooms â halved or quartered depending on the size
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1
red bell pepper â julienned
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1
orange bell pepper â julienned
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2
scallions â thinly sliced
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1/2
a jalapeño â julienned
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salt and pepper
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TO GARNISH:
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sesame seeds
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fresh herbs (cilantro, parsley or scallions)
Instructions
- To begin, add all the ingredients for the sauce into a bowl, stir to combine and set it aside.
- Now, heat 2 tablespoons of avocado in a large cast iron skillet over high heat. Add the mushrooms, lower the heat to medium-high and sear the mushrooms for 5-7 minutes until they are brown. Set the skillet aside and move on to the next step.
- Heat a large wok or large shallow non-stick pan over high heat with the remaining 2 tablespoons of avocado oil. Add the red and orange bell peppers and jalapeños to the pan. Sauté the vegetables (tossing them continuously), until they are tender for still a bit crispy (about 7-10 minutes). Now, add the scallions, the cooked mushrooms and the sauce to the skillet with the vegetables and stir to combine.
- Season the stir fry with salt and pepper to taste. Transfer the stir fry to a serving dish and garnish it with sesame seeds and fresh herbs. Serve immediately.
Hi! I can’t wait to try this. I’m fresh out of applesauce though – would you recommend I omit it or sub for something else? Thank you!
Hi Dana! If you’re doing a Whole30, You can just use a little more coconut aminos or even some orange juice or mandarin juice just to add a hint of sweetness. If you’re keto, you can add some monkfruit sweetener. If you’re not doing either of those diets, you could just add a little sugar to taste.
Thanks for the quick response!