Use It Or Lose It Veggie Stir Fry!

My days of tossing older veggies is over! It has become a custom in our house to have a post-grocery shopping stir fry that cleans out all the older produce to make room for the new! Cutting away any brown spots, I can successfully make a wonderful meal out of assorted veggies that would otherwise go to waste. Topping with green onions and serving with brown rice ramen noodles makes for a delicious lunch or dinner and is fantastic on the wallet.

8 cups of your favorite vegetables (suggestions: mushrooms, cabbage, peppers, celery, broccoli, zucchini, asparagus, green beans, dark greens, garlic and onions)

Optional additions: pumpkin seeds, sesame seeds,  jalapenos, green peas, pineapple pieces; top with green onions, peanuts

Brown Rice Noodles (suggestion: Lotus organic, gluten-free brand found at Costco and other grocers). Alternatively, use cooked spaghetti squash instead!


Combine together in mason jar and shake well. Add only as needed to coat vegetables:

  • 1/4 cup coconut aminos
  • 1/4 cup chicken broth (or vegetable broth if vegan)
  • 1 teaspoon cornstarch (or arrowroot)
  • 1 teaspoon coconut nectar (or raw honey)
  • 1/2 teaspoon sesame seed oil
  • 1/2 teaspoon rice vinegar
  • 1 inch piece of ginger, peeled and grated 
  • 1 garlic clove, finely minced


  1. Combine sauce and set aside.
  2. Cook the noodles and set aside. Ramen noodles can be fussy so follow the instructions carefully to not get too hard or too soft a noodle.
  3. Heat sesame, coconut or avocado oil in pan on medium high heat.
  4. Add the longer cooking vegetables like asparagus with thick stocks, green beans, peppers, mushrooms, onions and celery to the pan and cook until they begin to soften.
  5. Add the rest and cook until they are the desired texture.
  6. Stir in seeds and additional items along with the sauce.
  7. Add noodles and combine well.
  8. Top with peanuts and green onions. Serve!

Serves approximately 3

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