Stir Fry!

This recipe came to me once my favorite farmer told me that the bag of Microgreens that I just picked up was a

spicy Vietnamese one!”

I knew I had to make a stir-fry.

Literally everything came from the market that day except the celery, mushrooms, and chicken. I had already roasted chicken legs last weekend as part of my weekly food prep, so throwing this together was a snap!



The Skinny:

Saute in a dollop of olive oil:

4 cloves garlic

1 red onion


2 stalks celery, chopped

1 small flower cauliflower, chopped

1 small flower broccoli, chopped

Stir and saute for a bit, then add:

1 small zucchini, chopped

1 small yellow zucchini, chopped

2 c. cooked chicken (…steak, shrimp)

Stir and saute for a bit, then add:

1/4 tsp. black pepper

1/4 tsp. cayenne pepper

2 T. low- sodium soy sauce

2 T. sesame seed oil

2 tsp. sesame seeds

8 oz. mushrooms, sliced

.5 oz (?) microgreens (Estimating amount. I reached in the bag and pulled out two “pinches” full. I used Hong Vit; it’s rather spicy, kind of “radishy” in flavor.)

2 small sweet bell peppers (I used one red and one orange.)

Continue to stir and saute until all veggies are tender/crisp. 

I served my stir-fry over soba noodles. They are a super alternative to regular noodles, give a nice amount of protein, and taste great with Asian-inspired meals! You can make them in 5-6 minutes, including water-boiling time, so while your stir-fry is finishing up, get those noodles going!


My fifteen-year old raved,

“This is delicious, mom!”

Enjoy this recipe… fit from the market!!

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