My days of tossing older veggies is over! It has become a custom in our house to have a post-grocery shopping stir fry that cleans out all the older produce to make room for the new! Cutting away any brown spots, I can successfully make a wonderful meal out of assorted veggies that would otherwise go to waste. Topping with green onions and serving with brown rice ramen noodles makes for a delicious lunch or dinner and is fantastic on the wallet.
8 cups of your favorite vegetables (suggestions: mushrooms, cabbage, peppers, celery, broccoli, zucchini, asparagus, green beans, dark greens, garlic and onions)
Optional additions: pumpkin seeds, sesame seeds, jalapenos, green peas, pineapple pieces; top with green onions, peanuts
Brown Rice Noodles (suggestion: Lotus organic, gluten-free brand found at Costco and other grocers). Alternatively, use cooked spaghetti squash instead!
Combine together in mason jar and shake well. Add only as needed to coat vegetables:
- 1/4 cup coconut aminos
- 1/4 cup chicken broth (or vegetable broth if vegan)
- 1 teaspoon cornstarch (or arrowroot)
- 1 teaspoon coconut nectar (or raw honey)
- 1/2 teaspoon sesame seed oil
- 1/2 teaspoon rice vinegar
- 1 inch piece of ginger, peeled and grated
- 1 garlic clove, finely minced
- Combine sauce and set aside.
- Cook the noodles and set aside. Ramen noodles can be fussy so follow the instructions carefully to not get too hard or too soft a noodle.
- Heat sesame, coconut or avocado oil in pan on medium high heat.
- Add the longer cooking vegetables like asparagus with thick stocks, green beans, peppers, mushrooms, onions and celery to the pan and cook until they begin to soften.
- Add the rest and cook until they are the desired texture.
- Stir in seeds and additional items along with the sauce.
- Add noodles and combine well.
- Top with peanuts and green onions. Serve!
Serves approximately 3