Anyone else have a rough week?
Between stressing over Dad’s final DBS surgery on Monday (it went great, no real reason to stress), my first rheumatology appointment Tuesday (it went terribly, post to follow), and an enjoyable, but draining, lunch with friends on Wednesday, I am absolutely spent. The physical and emotional demands of the week have zapped every ounce of energy out of my body, and so today’s goal is literally just to survive.
Surviving calls for eating though, and that can pose a problem for a spoonie without spoons.
I love this recipe because it is so easy and customizable and takes up very few spoons! On those rough weeks (like this one), it can be hard to get to the grocery store, so I’ll use whatever veggies I have left in my fridge (many of which are on their last leg by the end of the week anyway). Because of this, no two stir-fries look alike in my house!
Cut up veggies whenever you have energy. Store them in the fridge, and whenever you’re in a pinch and need a quick meal, throw them all in the pan! Or, to save even more spoons, buy pre-cut veggies at the store. They even have stir-fry mixes available!
Because this dish is such a mish-mash of whatever’s laying around, it’s easy to swap out ingredients to get a good variety in your diet as well as to meet dietary restrictions!
And one of my favorite things about this dish is how cheap it is to make! Medical bills add up quickly, as any spoonie would tell you, so saving a buck is always something to be celebrated! By going meatless for two meals a week, we are able to save ~$16/week, which adds up to $832 in a year! That’s enough to pay for a few doctor’s visits, tests, or treatments!
So without further ado, I bring you the easiest Super Veggie Stir-Fry!
A few quick notes about the ingredients:
Veggies—Like I said, it’s easy to switch this dish up. In addition to (or instead of) the veggies listed below, you should definitely try purple or green cabbage, bok choy, leeks, summer squash, sugar snap peas, broccoli, cauliflower, chard, fresh grated ginger, or other types of peppers. The combinations are endless!
Rice—If I’m crunched for time, I serve my stir-fry alongside organic white basmati rice. It’s ready in just 15 minutes! But if I have more time, I’ll spring for brown rice, which generally takes about 50 minutes to cook. And if I’m really feeling crazy or have a ton of extra energy, I’ll roast purple fingerling potatoes or sweet potatoes! Yum!
Fish Sauce—A little bit of fish sauce goes a long way in creating that delicious umami flavor that sometimes gets left out of meatless meals. I keep it in my fridge at all times, but if you don’t have any readily available, or if you’re vegan or vegetarian, don’t worry about leaving it out!
- 2 TBS coconut oil
- ½ onion, sliced
- 1 whole carrot, peeled and sliced into discs
- ½ bunch broccolini, ~1/2 cup
- 1 handful snow peas, snapped and strung, ~1/2 cup
- ½ red bell pepper, sliced
- ½ orange bell pepper, sliced
- 1 whole zucchini, halved lengthwise and then sliced into half-discs
- ½ head savoy cabbage
- 2 TBS rice vinegar
- 3 TBS coconut aminos
- 1 tsp sriracha, or to taste
- 1 tsp fish sauce (optional, leave out if vegan/vegetarian)
- ½ tsp ginger powder
- 1 tsp salt, or to taste
- In a large skillet, melt coconut oil. Add onion, carrot, and broccolini. Sauté, stirring frequently, until onion is translucent, ~4 minutes.
- Add bell peppers, snow peas, and zucchini, then rice vinegar, coconut aminos, sriracha, ginger, and fish sauce (if you’re using it). Give it a stir.
- Sauté veggies, stirring frequently, until they begin to get tender (about 5 minutes). Then add cabbage. I wait until the rest of the veggies are almost done cooking to add cabbage so that it doesn’t get soggy. I like my cabbage to still have a fresh, crisp consistency.
- Salt to taste.
- Serve alongside rice, fingerling potatoes, or roasted sweet potatoes!
If you tried this recipe, let me know what you think! Have any other meatless meal suggestions? Let me hear them!
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