This stir fry is a simple recipe for summer and early fall, when markets are exploding with delicious produce. You can use this recipe to show off your farmers market find on Saturday night or to clear out leftovers at the end of the week.
Market Chef Jenny Breen shows you how to prep your vegetables for stir fry in the video below. Unlike chopping for a stew or roasting pan, vegetables for stir fry need to be cut thin for fast caramelization in hot oil.
Next, Jenny shows you how to make the Sweet Sesame Sauce and finsh the meal! Find the complete recipe below.
Vegetable Stir Fry with Sweet Sesame Sauce
- 1/2 cup brown rice miso (or your favorite miso)
- 1/2 cup tahini
- 2 Tablespoons maple syrup or honey
- 2 Tablespoons mustard
- 1/2-1 cup water
- 8 cups julienned assorted vegetables, like: onions, carrots, broccoli, cauliflower, cabbage, peppers, eggplant, green beans, zucchini, etc.
- 2 cloves garlic, minced
- 1 inch ginger, peeled and minced
- 1 Tablespoon olive oil
- 1 Tablespoon toasted sesame oil
- Cooked rice, other grain or noodles, optional for serving
- Cooking protein of your choice, optional for serving
Whisk together miso, tahini, syrup and mustard until well combined. Add water to desired (pourable) consistency. Set aside.
Heat large heavy skillet, add olive and toasted sesame oil. When hot, add vegetables about 1 minute apart in order of required cooking time based on tenderness. For example: onions and carrots, then broccoli/cauliflower/cabbage, then peppers/zucchini/eggplant.
Sprinkle lightly with salt. Sauté until vegetables are brightly colored and lightly caramelized, not mushy. Turn off heat and pour sauce over vegetables.
Serve with cooked grains or noodles. If desired cook and cut 8 oz. protein (chicken, fish, tofu etc.) in small pieces and add to vegetables before adding sauce.