Recipe: Veggie Stir Fry

Veggie stir fry – one of the quickest freezer meals! This takes a bit of prep yet it’s a fast and delicious freezer meal that utilizes a rainbow of veggies.

Okay, let’s get cooking! Well, prepping to cook in a week or two – freezer meals are the best, right?

Ingredients

• red pepper
• yellow pepper
• 1 cup of snap peas
• 2 carrots
• medium head of broccoli
• large red onion
• 3 tablespoons of soy sauce
• 2 tablespoons of fish sauce
• 1 tablespoon of rice vinegar
• 3 cloves of garlic
• 1 tablespoon of brown sugar
• 1 teaspoon of sesame seed oil
• 4 dashes of sriracha
• salt to taste
• can of chickpeas
• sesame seeds

First, gather your ingredients. To save room in the freezer, don’t add the can of chickpeas until it’s cook time.

Get the freezer bag ready. Chop the peppers, broccoli and the onion and add to the bag. Grate the carrot and mince the garlic and dump into the bag, too. Add the snap peas and the spices and marinade – basically everything but the chickpeas and sesame seeds.

Then, freeze for up to 2 months.

When it’s time to cook, get out a large pan or wok and add the veggie stir fry and cook for 10-15 minutes. Then, add the chickpeas.

While the veggie stir fry is cooking I start the rice. You can eat it on it’s own, with rice or even noodles – you pick!

Cook until hot throughout and then add the sesame seeds and eat up.

This meal is quick and hearty, plus, it works so well when you haven’t had a fresh trip to the grocery store in a few days.

I forgot both the chickpeas and the sesame seeds, yet it was still delicious!

Thanks so much for visiting and I hope you’re having a wonderful Wednesday. See you again soon!