Summer Veggie Asian Stir Fry

Summer Veggie Asian Stir Fry
Recipe type: Entree
Cuisine: Asian

This recipe saved my bacon a few times during the last months of pregnancy and early months of having a newborn. It makes a GREAT healthy freezer meal kit. I typically quadruple the recipe if I’m doing the freezer meals – having 4 quick and easy meals that my sweet husband or I can throw together in the midst of toddler chaos is wonderful. When you are putting your kits together, make sure you freeze your meat and the sauce in separate small bags and then you can put them into a large gallon sized freezer bag that the chopped veggies go in.
  • 1-2 chicken breast/porkchop/steak, etc – long thin slices (optional)
  • 4c. vegetables, cut into large bite-sized pieces (broccoli, bok choy, carrots, green beans, onion, mushrooms, snow peas, summer squash, swiss chard, zucchini, etc)
  • 1 Tbsp. Driftless Sunflower Oil
  • Sauce:
  • ½ c. soy sauce
  • ½ c. chicken broth
  • 1 Tbsp. Non-GMO Cornstarch
  • 1 Tbsp. Honey
  • 1 tsp. Sesame seed oil
  • 1 tsp. Rice wine vinegar
  • 2” piece of ginger – grated into paste
  • 2 cloves garlic – minced or grated

  1. Mix sauce up, set aside.
  2. If choosing to put meat in, cook meat of choice and set aside.
  3. Chop up veggies.
  4. Start sauteeing veggies in oil (start with onions and carrots and putting in veggies according to cook times).
  5. When veggies are almost done, add meat (if using) and put in sauce, cooking for another 2-4 minutes.
  6. Serve over rice.


Organic Savoy Cabbage, Green Bean & Snow Pea Stir-Fry

Driftless Organics CSA Box Recipes

Need a new stir-fry recipe to spice up your kitchen?? Check out our Organic Savoy Cabbage, Green Bean and Snow Pea Stir-Fry! Goes great with Big River Beef!

Organic Savoy Cabbage, Green Bean and Snow Pea Stir-Fry
Recipe type: Stir-Fry
Serves: 3-4 servings

  • 1½ cups green beans, ends snapped off and chopped in half
  • 2 cups snow peas
  • 2 medium red onions, thinly sliced
  • 3cupsof savoycabbage,thinlysliced
  • 1 medium zucchini (optional) , chopped into thin half-moons
  • 2 tablespoons Driftless Organics sunflower oil (or grapeseed, peanut,orsesame)
  • 4 tablespoon soy sauce (tamari)
  • 2 garlic scapes, minced
  • 1 tablespoon fresh minced ginger
  • ¼ teaspoon ground black pepper
  • 1 cup vegetable or chicken stock
  • 1 tablespoon rice wine vinegar
  • ½ – 1 teaspoon hot chili sauce (shriracha), to taste
  • 1 tablespoon cornstarch
  • Enough rice for 3-4 people

  1. Prepare rice. While rice is cooking:
  2. Heat oil in saucepan over medium heat. Stir fry onions for one to two minutes, until they begin to soften. While stir frying, add 2 tablespoons Tamari. Add garlic, ginger, black pepper, green beans, snow peas, zucchini and savoy cabbage. Stir fry about 3 min.
  3. In bowl, combine the stock, remaining tamari, rice wine vinegar, hot sauce, and cornstarch.Whisk well. Add mixture to skillet and stir fry until sauce thickens and cabbage is tender, about 3 min. Serve hot.