At Home TakeOut: The Only Stir Fry Recipe You Will Ever Need

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.

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?

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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

• 1 large sweet potato
• 1/2 tablespoon coconut oil
• 1 large onion peeled and diced
• 2 large cloves garlic peeled and minced
• 2 large carrots tops removed, washed, and diced
• 1 tablespoon ginger grated
• 1 large red pepper seed and stem removed, cubed
• 8 ounces sliced mushrooms
• 2 cups broccoli florets fresh or frozen

Sauce

• 1/2 tablespoon apple cider vinegar
• 1/4 cup soy sauce or tamari
• 1 teaspoon miso paste
• 1/2 tablespoon tahini
• 1 tablespoon toasted sesame oil

Instructions

1. 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).
2. Melt the coconut oil in a large saute pan over medium heat.
3. Add the onion and saute until translucent, about 5 minutes.
4. Add the garlic and carrot and saute another 5 minutes.
5. Add the ginger, pepper, and mushrooms and saute another 3-5 minutes.
6. Toss in the broccoli and the sauce ingredients, mix to combined everything.
7. Spirilize the sweet potato noodles and add them to the stir fry.
8. Cover and allow the veggies to cook through and the sauce to slightly thicken, about 5-8 minutes.
9. Serve immediately.
10. Store left overs in an airtight container for up to one week.
11. **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.