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Vegetable Stir Fry with a medley of fresh ingredients

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This Vegetable Stir Fry can be made with a variety of fresh vegetables and be cooked on the stove or a camp fire.
Servings 8
Author Aaron Thomas

Ingredients

  • 2 cups uncooked brown rice
  • 1 quart water
  • 1 tablespoon light peanut oil
  • 6 cloves garlic minced
  • 5 tablespoons butter
  • 1 pound London Broil grilled and cut into thin strips
  • 2 tablespoons teriyaki sauce
  • 1/2 pound fresh shitake mushrooms sliced
  • 2 Zuchhini sliced
  • 2 Yellow Squash sliced
  • 4 Carrots grated or sliced
  • 1/2 pound snap beans
  • 2 teaspoon cornstarch
  • 1 tablespoon brown sugar
  • 8 ounces beef base
  • salt to taste
  • pepper to taste
  • mustard powder to taste

Instructions

  • Grill the London Broil until desired tenderness.
  • In a pot, bring the rice and water to a boil.
  • Cover, reduce heat to low, and simmer 20 minutes.
  • Heat the peanut oil in wok over medium heat
  • Cook 6 cloves garlic for 2 minutes, until tender.
  • Melt the butter in the wok
  • Stir the mushrooms, zucchini, squash, carrots, and snap beans into the wok.
  • Cook until vegetables are tender.
  • Remove wok from heat.
  • Heat the teriyaki sauce in a skillet over medium heat.
  • Mix in beef base, cornstarch, and brown sugar.
  • Cook 5 minutes, until thickened.
  • Add Rice to Wok
  • Add sauce to wok and mix well.
  • Top plates with strips of beef.