This is a great quick meal, and leftovers are really tasty as the veggies marinate even longer in the flavorful sauce. I often use whatever veggies I have on hand, sometimes skipping, sometimes adding. Stir fry can be very creative. Increase the sauce if you are using more veggies. You can always stir in only what you feel necessary.
- One head organic broccoli
- ½ bag baby carrots (chopped if you want)
- thinly sliced purple cabbage
- Beef, venison or chicken (boneless cuts, thinly sliced or cubed)
Sauce
- ¼ cup MSG free soy sauce (or tamari sauce)
- 2 Tbs hoisin sauce (BBQ sauce is this same thing, Archer Farms brand Texas style BBQ has good ingredients)
- 1Tbs fresh grated ginger, or ½ Tbs dried powder ginger
- 1 tsp minced fresh garlic
--- stir all ingredients together and set aside until your veggies are done. You can also marinate the meat in this yummy sauce, or marinate in plain rice wine vinegar.
Sauté meat to done likeness – but still very tender. If you are cooking with venison or grass fed beef, add a little butter while it cooks to keep it from drying, and adds some flavor.
Heat up a skillet or wok with a good dose of olive, grape seed or canola oil over medium high heat. Dump in broccoli and carrots first (they take longer to stir fry) and add in the softer stuff as the broccoli and carrots become slightly tender. Add in the rest of the veggies (yes your pan might be heaping, but it should level some as the veggies cook down slightly). Stir constantly. As the bottom of the pan becomes dry and you notice the brocolli start to brown (about three minutes), add about a ¼ cup of water. The steam helps to cook the veggies, but you don’t want a lot of water sitting in the bottom of the pan. Add a little more as necessary, until your veggies are cooked. Add in your sauce, stir and serve! Skip the rice or noodles, the massive amount of veggies, and flavorful sauce will satisfy your taste buds! Oh, don’t forget to stir in your chicken, beef or venison.
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