Veggie Stir Fry

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After my family headed home Saturday I had few hours to catch my breath before Margo, Jeff, and I headed to the Avett Brothers concert that night. It was cold and rainy but the venue was sweet and the show was worth it. But by the time Sunday afternoon rolled around I didn’t have much creative energy left. So my jars this week are a stir-fry consisting of whatever veggies I had on hand. Here’s the basic breakdown:

Serves 6

  • 1 yellow onion, sliced
  • 2 garlic cloves, chopped
  • 3 carrots, julienned
  • 1 red pepper, julienned
  • 3 zucchini, julienned
  • 2 yellow squash, julienned
  • Oil of choice
  • 3 Tbsp soy sauce
  • 1.5 Tbsp apple cider vinegar
  • 1 Tbsp peanut sauce
  • Salt to taste

Heat the oil over high heat. Stir-fry the onions for 2 minutes. Add the garlic and stir for about a minute more. Add the rest of the vegetables and stir-fry for 5-7 minutes or until they are the crispness you prefer. Add the soy sauce, vinegar, peanut sauce, and salt and heat through.

I put the veggies over brown rice in our jars. Basically, you can use whatever you have in your refrigerator. At least that’s what I did!

And here’s to a fun night with fun friends!

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