Butt-load of veggies stir-fry

I’m not sure why, but I’ve been craving a lot of Asian food lately. Not like Chinese take-out food, but really crunchy vegetables coated in tangy, spicy Asian flavors. I think my appetite is on strike from hearty comfort food that I’ve been eating for what feels like the winter that just wouldn’t end. It’s time for some fresh veggies, y’all.

Last week, I made this stir-fry for Meatless Monday. I just kept adding things to it until it was a big ‘ole pile of vegetables. It was so yummy, I thought I had to share.


Butt-load of Veggies Stir Fry (2 servings)

  • 3 oz. soba noodles (you can sub spaghetti or any long thin noodle)
  • 2 tb coconut oil
  • 1/2 large daikon
  • 3 carrots
  • 3 cloves garlic, minced
  • 1-inch piece of ginger root, minced
  • 2 green onions, chopped
  • 1/2 large red onion
  • 6 oz. mixed mushrooms
  • 1 small bunch of baby bok choy
  • 2 eggs, beaten
  • 1/4 cup soy sauce
  • 1/4 cup of rice vinegar
  • splash of fish sauce
  • 1 tb cornstarch
  • 2 tsp red pepper flakes (more or less to taste)
  • 1 tb sesame seeds
  • a few dashes of sesame oil

Cook the soba noodles in a pot of water until just al dente–about 5 minutes, and drain. Heat a wok on high with the coconut oil in it. Julienne the carrots and daikon and cut the onion into slices. Add all of them to the wok with the minced garlic and ginger. Cut the bok choy into 1-inch slices and add the stalk pieces. Add the green onions. (Wait to add the tops.) Stir well and often to prevent the garlic from burning. When the vegetables begin to get a little tender and browned, add the mushrooms and bok choy tops. Stir well again.  Clear out the middle of the wok, piling the vegetables up the sides and add the beaten eggs in the middle. Quickly stir (with a rubber spatula) and start incorporating the vegetables a little at a time until all of the egg has been picked up by the vegetables. Mix the soy sauce, fish sauce and rice vinegar with the cornstarch, whisking to get all the lumps dissolved. After the mushrooms and bok choy have cooked a couple minutes, add the soy sauce mixture. Add the pepper flakes and mix well so that everything is coated. Stir constantly until the sauce thickens. Remove from heat. Add the soba noodles and stir again to coat the noodles with sauce. Sprinkle the sesame seeds and sesame oil on the top of each plate just before serving.

Mushrooms and the egg more than make up for this being meatless since they are both high in protein. Actually, the soba noodles are higher in protein than regular pasta, too, as  they are made from buckwheat. If you had some chicken or shrimp or some other kind of meat on hand, you could easily sub it for the egg in this recipe.

This was on the table in about 30 minutes, so it’s super quick, too.  Perfect for a weeknight. You can easily double the recipe, although the noodles get a little mushy when leftover, or you could sub whatever vegetables you have. Don’t have any bok choy? Just use spinach or kale. Use celery in place of the daikon, or bok choy stalks. No matter what you put in it, you’ll be getting your fresh crunchy veggie fix by the time you’re eating this.

I’m gonna continue the streak this week and make some hot and sour soup with fresh green onions and mushrooms, and I might even get totally crazy and throw in some greens. Watch out, folks.


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