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Veggie Stir Fry

The ingredients in this recipe are just vegetables that I had around the house from local farms. You can add almost any vegetable or meat you have on hand to the stir fry.
Print Recipe
Course Main Course
Cuisine Japanese

Equipment

  • 1 Instant Pot
  • 1 Large Skillet

Ingredients
  

  • 1 Bunch Kale stems removed and leaves chopped
  • 2 Large Turnips peeled and diced
  • 1-2 Medium Zucchini diced
  • 1 Medium Onion Chopped
  • 2-3 Cloves Garlic Minced
  • 3 Tbsp Olive Oil For cooking the veggies, I use a lot more
  • 2 Tbsp Soy Sauce
  • 1 Tbsp Rice Vinegar
  • 1 Tsp Sesame Oil
  • 1 Sprinkle Red Pepper Flakes Highly recommended

Instructions
 

Rice

  • Cook Nishiki Rice with the Instant Pot recipe on this site.

Stir Fry

  • Cook all veggies except garlic and kale in olive oil until amost done
  • Add garlic and kale at the end, let the kale wilt completely
  • In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, salt, pepper, and red pepper flakes if using.
  • Pour the sauce over the vegetables in the skillet. Stir well to coat all the vegetables.
  • Cook for another 2-3 minutes, allowing the flavors to meld together.
  • Serve the stir-fry hot over cooked rice