Recipe: Veggie Stir Fry

Easy Stir Fry Recipe

Easy Stir Fry Recipe

Sometimes the simplest homemade food is the best, don’t you think? A couple of my friends at work and I have decided to take turns bringing lunch for each other once a week to change up our usual routines. So that means 3 out of the 5 days of the week, we’re each guaranteed to eat something different for lunch. I like this for two reasons. One, I have horrible food jealousy and frequently want other people’s lunches instead of my own. Two, it’s a good way to try things out that you a) may not know how to make and b) sample what may be a specialty of someone else. It also makes you be a little more creative with your lunch food… so I made a stir fry!

I don’t make stir fry often but think I need to change that. It’s an easy way to eat vegetables and actually tastes really flavorful and good. Coupled with some white rice and a bag of frozen dumplings (a la Trader Joe’s), I was pretty happy with how well this work-friendly lunch turned out! Reheating was a breeze, which is always the most important part with taking food to the office. What’s also great is that you can use your favorite vegetables/whatever you have on hand. Just keep a bottle of soyaki sauce in the fridge, rice in the pantry, and frozen dumpling in the freezer. Easy enough :)

Veggie Stir Fry
Makes approximately 3 servings


– 3 cups chopped vegetables (I used a mix of broccoli, red bell peppers, onions, and mushrooms)
– 4 tablespoons Trader Joe’s soyaki sauce
– 1 cup cooked rice


In a deep skillet, heat olive oil on medium and add the denser vegetables that take longer to cook (broccoli and onions in my case). When they start to wilt slightly, add the rest (mushrooms, red peppers for me) and stir until combined. Make sure all the veggies are lightly coated in oil.

When all veggies have started to soften and brown slightly, add four tablespoons of the soyaki sauce to the pan. Add a couple of teaspoons of water and stir until all vegetables are coated.

As soon as liquid at bottom of pan begins to bubble, cover pan and simmer for 5-7 minutes, stirring twice intermittently. I did a taste test at this point to make sure the vegetables had absorbed the sauce. If they aren’t, give it a couple more minutes, covered.

Top with a little bit of the leftover liquid from the bottom of the pan and serve on a bed of rice. That’s it!

Photos by Monica Dutia for Cake & Lilies

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