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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


  • 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!)


  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!