Local Vegetable Stir Fry

vegetable stir fryWatch our video of Chef Tyson Grant preparing a tasty vegetable stir fry made from locally grown produce. It’s quick and easy and oh so yummy. Get your kids involved in washing and prepping the ingredients because this is one veggie dish that they’ll enjoy, too.



Local Vegetable Stir Fry
Serves 3
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
  1. Start with about 2 to 3 cups of a mix of fresh local vegetables, cut for even cooking (green beans, heirloom carrots, radishes, red bell pepper, spinach, bok choy).
  2. 1 tbsp each canola and sesame oil
  3. 1 tbsp fresh ginger, coarsely chopped
  4. 2 to 3 tbsp. stir-fry sauce
  5. Juice of ½ lemon
  1. For the stir-fry sauce, whisk together 1/4 cup each mirin, soy sauce, sweet chili sauce and 1 tsp. corn starch to thicken. Set aside.
  2. Heat canola and sesame oil in large pan or wok over high heat.
  3. Add ginger to season oil. Cook for 1 minute.
  4. Start adding hardest vegetables to pan, being sure not to crowd
  5. vegetables. Sauté on high 2 to 3 minutes.
  6. Continue adding one vegetable at a time finishing with the leafy
  7. vegetables. Sauté additional 1 to 2 minutes.
  8. Drizzle vegetables with stir-fry sauce and lemon juice, continue cooking another minute or two.
  9. Serve alone as a side dish or over steamed jasmine or basmati rice, or cooked rice noodles.
  1. Courtesy of Chef Tyson Grant, Parkshore Grill, St. Petersburg, FL.
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