• Lindsay Tobias

Weeknight Veggie Stir Fry

Noone has time for 3 hour introductions to recipes. The entire purpose of this recipe is for those who don't have time to make dinner on the weeknights, so you probably don't have time to read my life story before getting to the instructions.


I get it.

I don't care how crazy your night is, you can make this! This stir fry is:

Fool proof.

Mess free.

Six-ish ingredients.

One pan.


ingredients

  • 1/4 cup coconut aminos

  • 2 tbsp honey

  • 2-3 tbsp sesame rice vinegar

  • 1-2 tsp (I used a 2 TBSP!) garlic chili sauce (or sriracha)

  • 1 tbsp minced garlic

  • 1/2 can chickpeas

  • 1 bag frozen stir fry veggies

  • 1 bag frozen butternut squash/ sweet potato noodles (spiralized) (or rice noodles)



instructions:

  1. Heat a skillet over medium high heat. Drizzle with a little bit of oil and add garlic. Open and add the bag of frozen veggies (and squash/sweet potato) and rinsed and drained chickpeas to the skillet.

  2. Add all ingredients for the sauce (coconut aminos, honey, rice vinegar, chili garlic sauce)

  3. Let cook together until everything is fully combined and cooked through. (15 minutes)

  4. Enjoy with rice, quinoa, arugula, or whatever you would like!


I topped mine with fresh cilantro and chopped peanuts/cashews! ENJOY!