Mushroom and Veggie Stir Fry
This Mushroom and Veggie Stir Fry recipe originally appeared in the Winter 2022 issue of Tracy Anderson Magazine, available now for digital download and print orders.
Add a burst of color to your weeknight meal, courtesy of this Mushroom and Veggie Stir Fry recipe. As delicious as it is vibrant, this meal—dreamt up by Tracy Anderson and Chef Alexander Browne, along with Sandra Rojo, Creative Food Editor—boasts a medley of flavors to make an otherwise ordinary dinner into an extraordinary one.
Keep reading for the full recipe and share your culinary creation with us by tagging @tracyandersonkitchen on Instagram.
Photo Credit: Jamie Bassett-Cann
Mushroom and Veggie Stir Fry
Serves 4
INGREDIENTS:
For the stir fry:
- 1 Tbsp extra virgin olive oil
- 2 large carrots, peeled and ends trimmed, and sliced ¼-inch thick
- 1 small zucchini, ends trimmed, quartered and sliced ¼-inch thick
- 1 small yellow onion, halved and sliced ¼-inch thick
- 1 medium head of broccoli, cut into florets, no stem
- 1 (8 oz) bag snap peas, ends trimmed and halved horizontally
- 6 oz shiitakes, stemmed and sliced
- Stir fry sauce
For the sauce:
- ½ cup vegetable broth
- ⅓ cup tamari
- 1 tsp rice vinegar
- 1 Tbsp sesame oil
- 2 Tbsp honey
- 2 Tbsp ginger, grated
- 2 garlic cloves, grated
- 1 Tbsp arrowroot or tapioca starch
PREPARATION:
For the sauce:
- Whisk ingredients together until combined.
For the stir fry:
- Heat oil in large pan or wok over medium-high heat.
- Sauté onion, mushroom, and peppers for 3 minutes. Add broccoli and sauté for another 4 minutes.
- Add stir fry sauce and continue cooking for 3 minutes.
- Incorporate zucchini and snap peas and cook for an additional 5 minutes. Enjoy hot.
