Anything Goes Stir Fry

A super versatile recipe that is great for using up veggies about to go bad. It comes together very quickly so it’s great for weeknights.

Anything Goes Stir Fry

  • 8 cups of chopped/sliced/shredded vegetables*
  • 2 tablespoons of vegetable oil
  • 1/2 cup of soy sauce
  • 1/4 cup of brown sugar
  • 2 tablespoons of cornstarch
  • Brown rice, cooked according to package directions*

Heat the oil in a big pot over medium-high heat. Add the vegetables and stir quickly. Cook them for three to five minutes, stirring often, until they’re cooked but still have a slight crunch.

While the vegetables cook, whisk together the soy sauce, brown sugar and cornstarch. When vegetables are done cooking, pour sauce over them and stir until well combined. Sauce should thicken up almost immediately. Remove from heat and serve over rice.

Optional: Add meat if you’d like. You can thinly slice one pound of boneless chicken, beef or pork and fry it in the oil before you cook the vegetables. Remove them from the pot when done, cook the vegetables, and then add it back in when you add the sauce.

This particular time, I velveted chicken like this and added it back in with the sauce. I sliced two small yellow onions, one green bell pepper, one yellow pepper, half of an orange pepper, and shredded some leftover purple cabbage and also regular green cabbage that was starting to go bad. The picture doesn’t look pretty, but I can assure you it tasted just like takeout!

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