Meal Prep Veggie Stir Fry Recipes
THE EASIEST VEGETABLE STIR FRY
Steps:
- In a wok or large skillet add 1 Tablespoon olive oil over medium high heat. Add bell pepper, peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts. Sauté 2-3 minutes until veggies are almost tender.
- In a small whisk together soy sauce, garlic, brown sugar, sesame oil, chicken broth, and cornstarch.
- Pour over veggies and cook until the sauce has thickened. Garnish with chopped green onions and sesame seeds if desired
Nutrition Facts : Calories 152 kcal, Carbohydrate 27 g, Protein 5 g, Fat 4 g, SaturatedFat 1 g, Sodium 643 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving
MEAL PREP VEGGIE STIR FRY
Put together four adult sized lunches in just 30 minutes with this Meal Prep Veggie Stir Fry, and you'll have produce-packed, plant-based lunches to enjoy all week long!
Provided by Cassie Johnston
Categories Lunches
Time 30m
Number Of Ingredients 19
Steps:
- In a small mixing bowl, whisk together all the sauce ingredients until well-mixed. Set aside.
- Heat a wok or other large, deep skillet over high heat. Fill with 1/2 inch of water, and then add the broccoli. Steam the broccoli until just bright green and slightly tender, about 5 minutes. Remove broccoli with slotted spoon and set aside, drain remaining water, and wipe wok clean.
- Return wok to high heat, and add in the avocado oil. Add in the red and green bell pepper, and cook for 1 minute. Then add in the onion and garlic and cook for an additional minute. Add in the mushrooms, and cook until the mushrooms begin to soften and darken, about 5 minutes. Then add in the baby corn and broccoli and stir well.
- Stir the sauce again, and then pour over the stir fry. Heat until just thickened, about 30 seconds, and then remove from heat.
- Scoop 1 cup of rice, quinoa, or stir fry noodles into a food storage container. Then add in 1/4 of the stir fry mixture. Sprinkle with sesame seeds. Place sliced green onions in a small, airtight container with the stir fry.
- Let containers cool, with lids open, for about 15 minutes, then cover, and store in fridge for up to a week.
- To reheat in microwave: Remove lid and green onions, and microwave stir fry and rice at full power for 1-2 minutes, stopping and stirring halfway through. Once hot, sprinkle on sliced green onions and serve.
Nutrition Facts : Calories 586 calories, Carbohydrate 94 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 18 grams fat, Fiber 12 grams fiber, Protein 18 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 serving, Sodium 1364 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
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