Thursday, June 13, 2013

5 Gluten Free Veggie Stir Fry - #weekdaysupper

This week for #weekdaysupper, we're all sharing easy recipes that are perfect for the busy family. All of our recipes can be prepared in under 30 minutes or less! The other recipes this week are:

Monday – girlichef - Blackened Tilapia w/ Quick Collard Greens
Tuesday – Gourmet Drizzles – Chicken Divan Mini Bread Bowls
Wednesday – Momma’s Meals – BBQ Bacon Meatloaf Cups
Thursday – No One Likes Crumbley Cookies – Gluten Free Veggie Stir Fry
Friday – Cindy’s Recipes and Writings – Chicken Sausage, Peppers and Couscous
I enjoy making vegetarian dishes when I'm under a time crunch. Not only are they normally healthy and filled with vitamins and minerals, but you can cook them quickly without worrying about the food reaching a certain internal temperature. Also, I use Minute rice in this recipe, a quick 10 minute rice that my mother always used when she needed rice made quick for us.

I list veggie ingredients that I love to use, feel free to add or remove veggies depending on what you have!

Prep time: 10 minutes
Cook time: 10 minutes

1 cup water
1 cup Minute rice
3 tbsp vegetable oil
1 tbsp sesame oil
1 yellow onion, minced
2 cloves garlic, minced
florets from 1 broccoli head
1/2 cup snow peas
1/2 cup shredded carrots
1/4 cup gluten free soy sauce
2 tsp ginger
1/2 tsp pepper

In a small saucepan, boil the water and add the rice. Cover and set aside for 10 minutes.

Preheat a wok to high heat. Add the oils, onion, and garlic. Stir regularly for 3 minutes, and add the broccoli. Stir constantly for about 3 minutes, and add the remaining ingredients. Cook for about 4-5 minutes, and serve with the rice when hot.


  1. Wow! 10 minutes. Now that's a fast and tasty meal for sure!

  2. Yup. 10 minutes of prep and 10 minutes of cooking. It's really the minute rice that helps. It's something my mom would make when there wasn't a lot of time to prep dinner.

  3. Stir-fries are definitely one of my favorite quick-meals! And really, you've reminded me that it's been far too long since I've made all the flavors in yours.

  4. I used to eat a lot of "canned" Chinese chow mien growing up because it was quick but warming that up probably too longer than your fresh meal!

  5. nice blog, check