It’s crazy veggie time at our house. Our CSA just started up and we’re harvesting nearly daily from our garden. (Plus I already had some veggies in our fridge…. shouldn’t have bought any at the store!) We’ve got so many veggies – it’s awesome! You can totally change up this stir fry with your selection of veggies. (Check out the picture of all the veggies to get an idea of total quantity.) For added protein I decided to add in some raw pumpkin seeds since I feel like I’m always using cashews or walnuts. They were a lovely choice, but you can throw in any nut or seed that you enjoy.
- 8 oz rice noodles, prepared according to package instructions (be sure to not overcook and rinse with cold water once finished if done before veggies)
- 2 carrots, quartered lengthwise and thinly sliced
- 6 cloves garlic, minced
- 1 small head broccoli, chopped
- 1 zucchini, halved lengthwise and sliced
- 1 summer squash, halved lengthwise and sliced
- 3 small baby bok choys, chopped
- 3 Tbsp reduced sodium tamari or soy sauce, or to taste
- 3 Tbsp sweet red chili sauce (I used Thai Kitchen brand)
- large handful of chives, chopped (about a cup)
- 1 cup raw pumpkin seeds
In a large saute pan with a bit of olive oil, water, or veggie broth, saute carrots until starting to soften. Add garlic and broccoli and saute a few minutes more. Add zucchini, summer squash, bok choy, tamari and sweet red chili sauce and saute five or so more minutes covering when not stirring. Add chives and pumpkin seeds and saute (covered when not stirring) until everything is cooked to your liking.