One of the major dinner staples at our house is stir fry. I love that this meal is quick and easy to make but is also super healthy. Over the years my stir fry has evolved from simple broccoli and carrots to a vegetable medley. I’m very lucky because my husband likes vegetables even more than I do. So the more variety of vegetables and color I can pack in the better! I love a colorful plate.

I love the versatility of this meal because I just add whatever vegetables we have on hand. There is no set amount of broccoli, so if you like a lot, add a lot. If you don’t like water chestnuts or mushrooms go ahead and skip them. I must say though, stir fry got me to eat vegetables I did not initially like, like mushrooms. A good sauce can hide the flavor of things until you or your kids get used to them.  We usually don’t add meat to our stir fry but I know for some people a little bit of chicken or steak is essential to get your family to even touch it.

So take a look in your fridge and see what vegetables you can pull together. Try adding something new. The key is chopping all of your vegetables before you begin cooking. If you are looking for good left overs, this is still good round two. Give it a shot, I know you won’t be disappointed.


Yield: 4 servings

Time: 10 minutes prep, 10 minutes to cook


  • 4 servings rice prepared
  • 1 lb chicken or beef, cut into 1″ cubes and prepared (optional)
  • 2 T oil
  • 1 can pineapple chunks, juice reserved
  • 4+ cups of chopped vegetables:
    • broccoli
    • carrots
    • cauliflower
    • green beans
    • snow peas
    • green onion
    • purple onion
    • red, yellow or green peppers
    • 1 can water chestnuts
    • mushrooms
    • zucchini
    • summer squash
    • egg plant
    • celery


  • pineapple juice
  • 2 T soy sauce
  • 2 T brown sugar
  • 1 T honey
  • 1/2 tsp ginger
  • 1/2 tsp garlic powder
  • 1 tsp sesame oil
  • 2 T corn starch
  • 3/4 c cold water




  • Step 1

Prepare rice. Wash and chop all vegetables, roughly 4 cups.

  • Step 2

Heat 2 T oil in a wok or skillet over medium high heat.

If you are adding chicken or beef, add 1″ pieces. Toss or stir  until cooked.

Toss or stir vegetables ensuring they do not burn. Cook until tender, about 5 minutes. Add pineapple, reserving juice. Heat until warm. Remove from heat.

  • Step 3

In a medium saucepan add pineapple juice, soy sauce, brown sugar, honey, ginger, garlic powder, and sesame oil. Over medium high heat stir until sugar dissolves.

Whisk cornstarch and cold water together.

Add cornstarch mixture to saucepan and whisk until combined. Bring sauce to a low boil until it reaches desired consistency.

Add sauce to vegetables (and meat). Serve over rice.




Here’s a little about me: I usually don’t buy things that I could make. I like to read and learn. I have dreams of being a mom, living in foreign countries, and trying new things. I take a ton of pictures. I collect rocks from the places I’ve been. I’m trying to learn French. I like to eat. I’m a Mormon.

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