The Perfect Everyday Vegetable Stir Fry
Prep time
Cook time
Total time
Recipe type: Entreé
Serves: 4
  • 1 head broccoli, florets cut off (about 3 cups)
  • ½ onion, cut into large pieces
  • 3 whole carrots, sliced (about 2 cups)
  • 8 oz mushrooms, chopped (I used baby bella but white button top taste great also)
  • ½ Tbsp coconut oil for sautéing vegetables
  • ⅓ cup raw cashews, broken into pieces
  • 4 servings rice noodles, any type
  • For the Sauce:
  • 1 Tbsp cornstarch
  • ¼ cup tamari or liquid aminos
  • 1 Tbsp honey or maple syrup
  • 2 Tbsp coconut aminos (can sub more tamari or liquid aminos)
  • 3 garlic cloves, peeled and chopped
  • 3-4 dashes crushed red pepper (optional)
  1. For the Sauce: In a small bowl, place the cornstarch. Add the tamari sauce one spoonful at a time at the beginning to keep the cornstarch from clumping up. Once smooth,add the rest of the tamari and then add the rest of the sauce ingredients and combine. Set aside.
  2. For the Rice Noodles Bring a pot of water to a boil and then let the rice noodles cook for the length of time it says of the directions. The vermicelli noodles only take 2-3 minutes but other types may take longer.
  3. For the Veggies Place the carrots in a large pan on medium high heat. Sauté for 2 minutes until pan is very warm and they begin to cook. Then, add ½ Tbsp coconut oil and the rest of the veggies. Saute until the mushrooms have lost all of their moisture and there is no liquid left in the bottom of the pan (about 10 minutes). Next, make an opening in the center of the pan and pour in the sauce. It should thinken within seconds. Stir in the sauce and turn off the heat. Add in the cashews and a few dashes of salt. Serve over rice noodles immediately.
This makes delicious left overs! Store in an air tight container in the refrigerator for up to 5 days.
Recipe by Cook up Love at