6 Minute Lemongrass Teriyaki Stirfry

Typically this time of year I'm whipping up holiday recipes and I'm sure you are too. Actually, I am in the middle of making gingerbread cookies now, but I got hungry for lunch and whipped this veggie stirfry up with some leftovers. I loved it so much I thought I'd pass it on. Plus, it really only took me 6 minutes to make it.

1 C. left over rice (Jasmine or Basmati)

1 handful sliced mini yellow, red, and orange bell peppers

1 handful Kale Chopped Salad with Brussels Srouts (prepackaged salad mix)

1 handful snow peas

half an avocado, cubed

2 tsp. chopped garlic

2-3 Tbsp. Veri Veri Teriyaki Sauce

Extra Virgin Olive Oil

Lemongrass Vitality Oil

In a small mixing bowl combine 1 drop Lemongrass Vitality oil with 2 Tablespoons of Veri Veri Teriyaki sauce. Stir with a fork and set aside.

Drizzle a little olive oil in a non-stick skillet. Add the bell peppers and snow peas and chopped garlic and saute for about 4 minutes on medium-high heat. If the garlic starts to burn, turn the heat down. After 4 minutes add the left over rice and stir. Stir well and then add a handful of the Kale Chopped Salad with Brussels Sprouts and the cubed avocado. Gently stir with the heat on for another 2-3 minutes. Pour the Lemongrass Teriyaki mixture over the stirfry and stir one more time before turning off the heat and digging in. The vegetables should still have a crunch to them.

The goal here is to lightly saute to keep more nutrients in the veggies. Plus, a little crunch goes great with the soft rice.

If you like things hot add some Sriracha Chili Sauce and you're good to go. Enjoy!


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