This stir fry mixed vegetables with apricot teriyaki recipe is served over a bed of brown rice, quinoa, or couscous makes for a lovely dinner! Very simple and quick meal to use up those veggies in the refrigerator.
We love this stir fry because it’s…
- Easy to make
One vegetable I love to use in this recipe is napa cabbage. Though I never ate it before changing to a plant-based lifestyle, we now include it in stir-fries on a regular basis.
What is Napa Cabbage?
Since the 20th century, it is also a widespread crop in Europe, America and Australia. In much of the world, this is the vegetable referred to as “Chinese cabbage”. In Australia it is referred to as ‘wombok’.–Wiki
Nutrition in Napa Cabbage
Napa cabbage is low in fat and calories, with almost no sodium if eaten plain. Napa cabbage supplies 0.81 milligrams of iron per cooked cup, which is 10 percent of the 8 milligrams that men need each day, and almost 5 percent of the 18 milligrams that women should get every day.
Iron is necessary for a healthy immune system. Napa cabbage also supplies small amounts of potassium and vitamins A and C.—LiveStrong
Other delicious vegetables that can be used in this recipe include power-packed broccoli and red peppers.
TIME-SAVING TIP: To make this very simple, use a 16 oz. bag of frozen stir-fry vegetables in place of fresh veggies.
Serve with rice or noodles
Sometimes, I serve stir-fries like this one over rice and sometimes noodles.
The rice options I usually choose are jasmine or brown jasmine. Since my husband is not as big of a brown rice fan as I am, we like to make a mixture of both in the rice steamer.
The two types of rice cook well together–1 cup white jasmine + 1 cup brown jasmine.
Rice steamer just makes life easier
What I like about it the most is that all I have to do is add water and walk away–no stirring or watching required. I can go walk the dog or do the laundry.
When it’s completely cooked, the steamer automatically switches to ‘Keep Warm’ and will be ready to eat whenever we are.
Recipe from Power of Foods for the Brain, Neal Barnard, MD
Other plant-based pasta dishes
- 1/4 cup veggie broth
- 1/2 cup all fruit apricot preserves
- 1 Tbsp soy sauce or tamari, (gluten-free, if necessary)
- 1 tsp rice vinegar
- 1 tsp corn starch
- 1 cup onion, sliced
- 2 cloves garlic, minced
- 4 cup button mushrooms, halved
- 1 cup carrots, cut into matchsticks
- 1 cup cabbage, shredded, Napa, Bok Choy, etc.
- 2 cups broccolli spears
- 1 cup yellow squash, cut into half moons
- In a medium bowl, whisk together: veggie broth, apricot preserves. soy sauce, rice vinegar, and corn starch. Set aside.
- In a wok or large skillet, heat 2 tbsp. veggie broth over high heat. Add the onion and garlic and sauté approximately 5 minutes.
- Add diced mushrooms, carrots, and broccoli and sauté another 3-5 minutes.
- Add cabbage and yellow squash and cook another 3 minutes.
- Pour the sauce over the veggies and gently stir. Allow the sauce to thicken slightly. Serve immediately.
- TIME SAVING TIP: To make this very simple, use a 16 oz. bag of frozen stir-fry vegetables in place of fresh veggies.
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 191Total Fat: 2gSaturated Fat: 0gCarbohydrates: 38gFiber: 11gSugar: 17gProtein: 11g
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