23 December, 2015
A recent conversation with my husband via text went like this…
Husband: Anything for dinner tonight?
Me: Stir Fry
Husband: Yum!
If that gives you any indication of how delicious this recipe is then you may not know my story of getting my husband on board with eating more real food.
Chinese takeout and store bought stir fry sauces have never been my favorite. Nothing can compare to an easy homemade stir fry with more flavor and whole food ingredients that you can make at home. Take a look at store bough sauces labels and you will likely find lots of sugar, wheat, modified corn starch, preservatives, and additives like MSG. I would guess that most take out restaurants are full of a lot of the same processed ingredients.
Skip Takeout: The Only Stir Fry Recipe You Need @organicRD
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The good news is that making your own take out at home is super easy and so delicious (just ask my husband). This recipe may very well be the only stir fry recipe that you will ever need! The great thing about it too is that you can adjust the vegetables you add by using whatever you have on hand or whatever is in season. I like to call stir fry the clean out your fridge meal. If you have some veggies on the verge of going to waste…just make a stir fry.
My husband likes his stir fry with organic chicken but you can make it your own with grass fed steak, organic tofu or edamame, or just keep is simple with the vegetables. When I am extra short on time I will skip the sweet potato noodles and just add some cooked rice or quinoa from the fridge. Keeping your fridge full of prepped ingredients and your freezer full of vegetables can make for an easy and nutritious weeknight meal without running out for takeout.
What is your favorite at home take out meal?
Stir Fry
The only stir fry recipe you will ever need. So easy to make and full of flavor without chemicals, additives, or sugar.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Ingredients
- 1large sweet potato
- 1/2tablespooncoconut oil
- 1large onionpeeled and diced
- 2large cloves garlicpeeled and minced
- 2large carrotstops removed, washed, and diced
- 1tablespoongingergrated
- 1large red pepperseed and stem removed, cubed
- 8ouncessliced mushrooms
- 2cupsbroccoli floretsfresh or frozen
Sauce
- 1/2tablespoonapple cider vinegar
- 1/4cupsoy sauce or tamari
- 1teaspoonmiso paste
- 1/2tablespoontahini
- 1tablespoontoasted sesame oil
Instructions
For the sweet potato noodles, preheat the oven to 425 degrees F and cook the sweet potato whole for about 10 minutes (it will not be fully cooked at this point).
Melt the coconut oil in a large saute pan over medium heat.
Add the onion and saute until translucent, about 5 minutes.
Add the garlic and carrot and saute another 5 minutes.
Add the ginger, pepper, and mushrooms and saute another 3-5 minutes.
Toss in the broccoli and the sauce ingredients, mix to combined everything.
Spirilize the sweet potato noodles and add them to the stir fry.
Cover and allow the veggies to cook through and the sauce to slightly thicken, about 5-8 minutes.
Serve immediately.
Store left overs in an airtight container for up to one week.
**If you want to add cubed chicken or steak cook in a separate pan and add to the stir fry in the last 5-8 minutes.
Recipe Notes
*choose organic ingredients when possible.
22 Comments
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Share Your Thoughts
I looooove making stir fry for dinner and with a title like yours I knew I had to check this recipe out. I’m hoping to get a Spiralizer for Christmas so can’t wait to try this with Sweet Potato noodles!!!
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I hope you get one! Sweet potato noodles are my favorite so far!
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Honestly stir fry is the best. I love stir fry anything. Greens, meat, fried rice and noodles. I’ve yet done it with sweet potato noodles though but I’m so curious to try em out. Sure looks good. Yum!
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I love recipes that you can change up in so many ways! Never gets boring.
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I recently bought a spiralizer. It will be used to make sweet potato noodles and this recipe soon! Love what you’ve done here. Lots of our favorite dinner ingredients!
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You are going to love your spiralizer!
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Stir fry is such a quick method of cooking. I love the crispness of the veggies. Nice recipe.
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It is so quick and easy!
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your sweet potato noodles look awesome and are a really wonderful idea! everything else builds from there, and i can see why this is a keeper recipe. 🙂
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What a delicious stay at home option!
Kari
http://www.sweetteasweetie.comReply
Thank you! It is good to stay home sometimes.
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Stir fries are a favorite and I love the sweet potato in this! This would make a great variation to my usual go-to. Thanks for the inspiration!
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I love stir fry, and I never thought to add sweet potato! Brilliant idea! This stir fry recipe looks divine, and I am super excited to make it this weekend. Thanks!
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Love how you healtheify the sauce! looks very appetizing!
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Hi Sara, we are a family of stir-fry lovers,as well as spiralized noodle lovers…so this recipe is right up our alley. And the miso and tahini in the sauce! Um…yum! I will be pinning this recipe to make this week to balance out all the sweets we’ve consumed over the past couple weeks.
Thanks for sharing…Lynn
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Stir fry is one of my favorite meals! So fast and flavorful…gotta love it and yours looks totally yummy!
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That looks so tasty and this recipe will come in really handy after the holiday’s indulgences.
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I hope you enjoy it!
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I love all the veggies you packed into this! We don’t make nearly enough stir fry at home. Perhaps I’ll add that to my list of new years resolutions 🙂
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I used to not make stir fry much either because I thought it was nothing special but this recipe has definitely changed my mind!
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The sweet potato noodles are such an interesting idea! I imagine they have a great texture!
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You really must try them. They are my favorite vegetable noodle!
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