15-Minute Veggie Stir Fry: Jenny’s Quick Fix for Farmers Market Veggies

Jenny from Minneapolis asked for help using up her farmers market veggies. We’ve got you covered, Jenny! This 15-Minute Veggie Stir Fry is perfect for those fresh vegetables you don’t want to waste. You can whip up a tasty, colorful meal in just 15 minutes with this quick and easy recipe.

Grab your wok and let’s turn those crisp veggies into a delicious dinner. With a zesty sauce and some simple prep, you’ll have a satisfying meal on the table in no time. Ready to cook? Let’s get started!

Exact Ingredients List

Here’s what you’ll need to whip up Jenny’s 15-Minute Veggie Stir Fry. The recipe is split into main ingredients, sauce components, and optional toppings for serving.

For The Sauce

Mix these ingredients in a small bowl:

• 1 tablespoon light soy sauce
• 2 tablespoons dark soy sauce
• Juice of 1 lime
• 120g (½ cup) oyster sauce

This savory blend adds depth to your stir fry. The oyster sauce gives a rich umami flavor, while the lime juice adds a tangy kick.

For Serving

Top your stir fry with:

• Chopped dry roasted peanuts
• Chopped fresh coriander (cilantro)

These toppings add crunch and freshness. The peanuts give a nice texture contrast, while the coriander brings a bright, herbal note.

Main ingredients:

• 200g (7 oz) egg noodles
• 2 tablespoons vegetable oil
• 1 bag stir fry vegetables
• ½ red chili pepper, thinly sliced
• Thumb-size piece of ginger, sliced into matchsticks
• 2 cloves garlic, sliced

Don’t forget to have lime wedges on the side for an extra squeeze of citrus if needed.

Instructions

Start by boiling water in a pot. Cook the noodles based on the package directions. Drain and set aside.

Mix the sauce ingredients in a small bowl. Whisk them well.

Heat oil in a large skillet over medium-high heat. Add garlic, ginger, and chili pepper. Fry gently until the garlic turns golden.

Toss in the stir fry vegetables. Cook for about 2 minutes. The cabbage should wilt and the carrots should be tender but still crunchy.

Pour the sauce over the veggies. Use tongs to mix everything well.

Add the cooked noodles to the pan. Toss to coat them in the sauce.

Serve the stir fry in bowls. Top with chopped peanuts and coriander if you like. Add lime wedges on the side for extra zest.

Enjoy your quick and tasty veggie stir fry!

Possible Substitutes List & Recipe Variations

Jenny, you can easily switch up this stir fry to use what you have on hand. Here are some ideas to make it your own:

Veggies: Try bell peppers, zucchini, or mushrooms instead of the bagged mix. Use what’s fresh!

Protein: Add tofu, chickpeas, or edamame for extra protein.

Noodles: Swap egg noodles for rice noodles, soba, or even spiralized veggies.

Sauce: No oyster sauce? Mix hoisin sauce with a bit of water instead.

Spices: Use crushed red pepper flakes if you don’t have fresh chili.

Got no fresh ginger? Powdered works too, just use less.

For a nutty twist, try adding a spoonful of peanut butter to the sauce.

Love garlic? Double it up for extra flavor.

You can make this gluten-free by using tamari instead of soy sauce and rice noodles.

Remember, stir fries are flexible. Use what you love and what’s in your fridge. The key is high heat and quick cooking to keep veggies crisp.

Tips, Tricks & Storing

Want to make your stir-fry even better? Here are some handy tips:

Cut veggies into similar sizes for even cooking. This helps everything cook at the same rate.

Heat your pan before adding oil. A hot pan prevents sticking and gives a nice sear to your veggies.

Don’t overcrowd the pan. Cook in batches if needed to keep things crisp.

Try these veggie combos:

• Bell peppers, broccoli, and carrots
• Snap peas, mushrooms, and water chestnuts
• Bok choy, baby corn, and bean sprouts

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan or microwave until hot.

Freeze extra stir-fry for up to 2 months. Thaw in the fridge overnight before reheating.

Make extra sauce and keep it in the fridge. It’ll last about a week and save time on busy nights.

Get creative with toppings! Try sesame seeds, crispy onions, or a squeeze of sriracha for extra flavor.