This is a recipe my stepdaughter requests almost every week! It’s one of our go-to meals, and I typically keep it meatless. Occasionally, I’ll pair it with orange chicken, but most of the time I stick to rice and veggies—and I like to round it out with vegetable egg rolls and dumplings!

You’ll notice I use Bragg Liquid Aminos in this dish. It’s a naturally gluten-free, Non-GMO, and healthier alternative to soy sauce. It adds great flavor and can be used in soups, salads, stir-fries, and marinades. A pantry staple in our kitchen!

Veggie Stir Fry

Ingredients

·   1 or 2 cups of Jasmine rice **Depending on how much rice you want, use the ratio per package: 1 cup dry rice, 2 cups water.

·   2 tablespoons of Sesame oil

·    ¼ cup and 1 tablespoon Soy Sauce (Or try Bragg Liquid Aminos)

·    2 tablespoons Fresh garlic

·    2 Zucchini

·   8 oz. fresh mushrooms, chopped

·   1 bag of frozen stir-fry vegetables

Instructions

Depending on whether you have an Instant Pot add jasmine rice, water, soy sauce. Then add 2 tablespoons of fresh crushed garlic, 1 tablespoon of sesame oil. Mix all that together in Instant Pot turn the pressure setting on “white rice”.

While rice is cooking, cook vegetables in 1 tablespoon of soy sauce and some sesame oil. Wash zucchini and mushrooms. Then chop to liking. I cut the ends of the zucchini, cut in half, then cut those halves in half as well, then you will have 4 skinny pieces, then cut those in cubes.

Sauté the fresh vegetables first, then add the frozen bag to the mixture.

Once the rice is done, mix it all and serve.

I serve with the name brand “Feel Good Foods” gluten-free egg rolls and dumplings.

** You can add bell peppers and broccoli as well depending on how many type of veggies you want!

Protein options: scrambled eggs, grilled chicken cooked in soy sauce, or grilled chicken with homemade orange sauce.

  

Orange Sauce Recipe- link

Ingredients: This is double the original recipe, I like leftovers, or you can freeze the sauce for later use.

  • 5 cups of water

  • 1 cup of orange juice

  • 2/3 cup of brown sugar

  • 4 tablespoons pure maple syrup

  • 4 tablespoons rice vinegar

  • ½ cup soy sauce

  • 4 cloves garlic, minced

  • 2 teaspoons of fresh minced ginger

  • 2 teaspoons of olive oil, or other neutral oil

For the Cornstarch Slurry

  • 4 tablespoons cornstarch

  • ½ cup water

Instructions:

  • Heat 1 teaspoon of olive oil or other neutral flavored oil in a saucepan

·        Add the minced garlic and minced ginger and cook for 2 – 3 minutes, until fragrant. Stir often to avoid burning

·        Add 1/3 cup water, orange juice, brown sugar, maple syrup, rice vinegar, and soy sauce and heat for 3 minutes, stirring often

·        In a small bowl, whisk the 2 tablespoons of cornstarch and 1/4 cup of water to form the slurry

·        Add the cornstarch slurry to the sauce and whisk to thicken, around 3 – 5 minutes