Everything but the Kitchen Sink Stir Fry

Do you ever have those moments where you eat maybe one too many cookies over the weekend? Maybe you shouldn’t have added 3 extra toppings on your delivery pizza? Yeah, that’s where I’m at in life right now. Say hello to my current best friend. The Everything but the Kitchen Sink Stir Fry. It combines every green vegetable I had in my fridge. It’s crunchy, flavorful, bright and delicious!

I must also admit that is an attempt to use up everything in our refrigerator before we move into our new house which is THIS SATURDAY. Maybe that’s why I’ve been eating so many cookies? They calm me down, okay? Instead of having a therapy dog, I eat therapy cookies. #letmelive

Here is how I went down. Naturally, I wanted cookies. I told myself no. I opened the fridge. And I see LOTS of green veggies that are screaming at me to use them. At that point, I reluctantly sigh and give in.

That’s how this stir fry was born.

It’s an enormously simple recipe. You can use any veggie you have in your fridge, any grain you have to sub for the rice. You can even add meat if you want! Ben and I added chicken the other night and it was sensational.

All I ask if you use the super easy seasoning that I put on the veggies. Oh, and a dollop of butter in your grains because you love yourself.

Here’s the seasoning: soy sauce (or liquid aminos!), pepper, ginger, and garlic. Simple right? AND IT’S SO GOOD. You can find the full recipe down below.

Happy Monday, friends!

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Everything but the Kitchen Sink Stir Fry

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 2

Ingredients

• 1/2 pound asparagus (about 15 stalks)
• 1 medium head of broccoli
• 4 oz white button mushrooms
• 2 large carrots
• 1 zucchini
• 2 cloves garlic
• 1/4 tsp ginger
• 1 tbsp low sodium soy sauce
• 1 tbsp olive oil
• salt and pepper to taste (if needed! i only added pepper)
• white rice (optional)
• 1 tbsp butter (optional - for the rice!)

Instructions

1. Cut up all of your veggies and set them aside. Cut asparagus stalks into thirds. Cut zucchini into half circles, cut carrots into fourths. Set aside. 

2. Begin cooking your rice according to package. For me, I used white rice. I let it come to a boil and then simmer for 15 minutes. For extra deliciousness, add butter to the rice when done! 

3. Drizzle a large skillet with olive oil. Once heated, add in your carrots. Cook for 4 minutes. Next, add in broccoli. Cook for 1-2 minutes. Add in asparagus. Cook for 1-2 minutes. Add in zucchini. Cook for 3 minutes. Add in mushrooms and garlic. Cook for 1 minute. Stir veggies around. 

4. Add soy sauce, ginger, and salt and pepper. Stir to combine veggies. Let simmer while your rice is finishing up. 

5. When done, load a bowl up with rice, top it with tons of veggies and enjoy!