We are all about stir fry’s at this home (especially on lazy Saturday nights when we’re in our sweatpants and ready to binge watch a show on Netflix). Instead of ordering food for delivery, we enjoy making this homemade vegetarian stir fry!
This recipe is made with simple ingredients and did I mention makes great leftovers?! I mean you really can’t go wrong with mushrooms, peppers and broccoli in my book. Steven occasionally cooks up chicken to put on top of the bed of rice and then adds the rest of the stir fry in the bowl.
- 2 cups white rice
- 5-6 cloves garlic, minced
- 1 lb sliced mushrooms
- 1/2 medium size yellow onion, chopped
- 1 red pepper, diced
- 1 lb cut broccoli (fresh or frozen)
- 1/2 lb green bean (fresh or frozen)
- 2 tbs olive oil
- 2 tbs brown sugar
- 2 tbs corn starch
- 3-4 tbs soy sauce
- 1 tbs worcestershire
- 1/2 tsp Chinese five spice
- 1/2 tsp curry powder
- 1 tbs red curry paste
- 2 tbs chili garlic sauce (more or less depending on spiciness)
- Cook rice as directed and let sit.
- Heat olive oil in large pot. Add mushrooms and a pinch of salt and pepper. Cook until slightly soft, roughly 3 minutes.
- Add onion, sautee for another 3 minutes. Add red pepper, broccoli and green beans. Cook for 5 minutes. Add garlic.
- In a small bowl, mix soy sauce, curry paste, worcestershire and brown sugar.
- Pour liquid into the large pot and mix well. Add Chinese five spice and curry powder while stirring.
- Gradually add corn starch to thicken.
- Serve hot over rice. Add a side of sambal sauce for an extra little kick.