This recipe is an easy go-to that I use quite often. It is versatile and can be used with the vegetables you like. Fresh vegetables are always best, but not always convenient or practical, so I always keep frozen vegetables in the freezer.

  • 1 large onion
  • 1 cloves minced garlic
  • 2 – 2 1/2  Tbs of olive oil
  • 1 teaspoon baking soda
  • 1 large bag frozen mixed vegetables

Optional:

  • 1 lb of sliced mushroom (sliced thin), shrimp (clean and deveined), or chicken (cleaned and sliced into bite size pieces)
  • 1 (8 ounce) can rushed pineapple, drained

Sauce (optional):

  • 1/2 cups water
  • 3 Tablespoons low sodium soy sauce
  • 2 cloves garlic (grated or minced)
  • 2 teaspoons ginger
  • 2 Tablespoons olive oil
  • 2 corn starch (optional for thickening sauce)
  • 2 Tablespoons sesame seeds (optional)

Instructions:
In a large skillet (or wok) saute fresh onion and 1 clove of garlic for using about 1 Tablespoon of oil.  If using fresh mushroom, shrimp, or chicken, add to skillet after 1 minute.   Cook 3-5 minutes or until mushrooms are tender, shrimp is pink, or chicken once cooked through.  Add 1 Tablespoon of oil and vegetables.  Stir fry 5 to 7 minutes, until tender but al dente (crisp).

Add onion and any other cooked item back to pan.  Season with cayene, cumin, tumeric, no-salt seasoning or add sauce (below)

Sauce:

In a small bowl, mix water, soy sauce, garlic, ginger, cornstarch and the olive oil.  Stir in and cook for another minute.  Add sesame seeds and serve (perhaps with brown rice or quinoa).

s of this recipe that you enjoy, do share!