• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Grumpy's Honeybunch
  • HoneyB's Kitchen
  • Recipes
    • Breakfast
    • Lunch Recipes
    • Dinner
    • Dessert Recipes
    • Low Carb Keto Recipes
  • Disclosure & Privacy Policy
    • Email
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
    • YouTube
menu icon
go to homepage
  • About
  • Recipes
  • Meal Plans
  • Shop
  • Contact
  • Videos
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Meal Plans
    • Shop
    • Contact
    • Videos
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Main Dish

    Vegetable Stir-Fry

    Published: May 23, 2011 Last updated: Aug 18, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

    Thank you for visiting! If you liked this post, please don't forget to stumble!


    It is Taste & Create time!  When I received the partner list for this month's event, I went right straight to Bizzy B Bakes blog and started searching.  When I saw the vegetable stir fry, I knew that was what I would be making for certain.  Mainly because I have been being a good girl and not overdoing it with sweets and high calorie foods and I did not want to ruin my good streak!  I also saw that Bizzy had some Crispy Beef Wontons that I do intend to try in the near future - they are baked so they can't be to bad for you!  😉

    I went with the sauce and aromatics for the most part - I just did mine a little differently.  I also went with some different veggies and added some protein to the mix.  I love this place in Latham called The Fresh Market.  I took a trip there the day I was going to make this stir fry and bought some fresh veggies to use in my dish.  Yummylicious!  🙂 This was definitely a meal under 300 calories (I did not eat any rice) and healthy for you!

     

     

    Vegetable Stir-Fry
    Adapted from Bizzy B. Bakes
    The Veggies:
    1 cup broccoli florets
    3 small carrots, sliced
    2 cups green beans, cut into bite size pieces
    8 oz package baby portabello mushrooms, cleaned and quartered
    1 small yellow summer squash, sliced (I would say it amounted to about 1-½ cups)
    1 small red pepper, sliced
    The Sauce:
    1 cup vegetable broth
    1 tablespoon tamari
    2 teaspoons cornstarch
    1 teaspoon sesame oil
    2 teaspoons splenda

    The Aromatics:

    1 tablespoon olive oil
    ½ Vidalia Onion, sliced
    1 tablespoon minced fresh ginger
    The Shrimp:
    1 lb large raw shrimp, peeled, deveined with shells and tails removed
    1 tablespoon tamari sauce
    1 tablespoon mirin
    1 teaspoon sesame oil
    ½ teaspoon red pepper flakes (adjust this to your own heat tolerance)
    Mix all the ingredients for the shrimp together and marinate the shrimp while you chop/cut your veggies.
    Once all veggies are chopped and set aside, cook the shrimp on medium high head in a non stick pan until no longer pink, 3-4 minutes.  Remove shrimp from pan and keep warm.
    Place olive oil in pan and cook the aromatics about 2 minutes.  Add the mushrooms and cook 3-4 minutes more until mushrooms start to sweat.  Remove from pan and keep warm.
    Next you will cook the remainder of the veggies - starting with the carrots and adding more oil if needed.  Stir fry the carrots 2-3 minutes, then add the green beans.  Stir fry a few more minutes, place the mushroom mixture back in the skillet with the carrots and beans.  Stir fry a few seconds and then add the remaining vegetables (squash, peppers, broccoli).  Stir fry a few minutes until the vegetables start to look vibrant in color.  Add the broth and shrimp and cook for 1-2 minutes.  Serves 4 people - serve over rice or noodles.

    More Main Dish

    • Featured image of Broccoli Rice Casserole on a white plate with an orange plaid napkin.
      Cheesy and Creamy Chicken Broccoli Rice Casserole
    • Featured image for buffalo chicken casserole.
      Buffalo Chicken Casserole
    • Sheet Pan Pork Tenderloin sliced and arranged on a white platter with roasted veggies surrounding the pork.
      Sheet Pan Pork Tenderloin
    • Featured image for Easy Chicken Pot Pie.
      Easy Chicken Potpie

    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

    Subscribe

    for your weekly recipe fix.

    Reader Interactions

    Comments

    1. Megan's Cookin'

      June 29, 2011 at 3:08 pm

      Sounds like a great low cal meal. Congrats on doing so well with your eating. I wish I could say the same thing! 😉

      Reply
    2. Lisa

      June 13, 2011 at 9:28 am

      Mmm, that stir fry is my kind of dish. I'm all about eating healthy (gotta eat healthy most of the day so I can enjoy all my sweets).

      Reply
    3. Elle

      June 07, 2011 at 7:44 pm

      We love stir fry's! They're so versatile and a great way to get a lot of veggies in one meal. This looks fantastic!

      Reply
    4. Kathleen

      June 01, 2011 at 10:39 pm

      Shelby this looks amazing. I can't wait to try it! Thanks girlfriend!!!

      Reply
    5. Nutmeg Nanny

      May 31, 2011 at 2:00 pm

      I do not stir-fry enough. It's such a delicious way to clean out the fridge and get those veggies in! Love the addition of shrimp 🙂

      Reply
    6. Leslie

      May 25, 2011 at 5:47 pm

      I ove a good stir fry...I will take that big ole shrimp on top please!

      Reply
    7. Debbi Does Dinner Healthy

      May 24, 2011 at 12:03 pm

      This reminds me that I have a ton of veggies in the frig just itching to be made into a stir fry!

      Reply
    8. Rachel

      May 24, 2011 at 3:47 am

      Hi Shelby, hope you are fine. Been a while now.
      Vegetables and shrimp ina stir fry.. very novel to me.

      Reply
    9. Comfy Cook

      May 24, 2011 at 3:09 am

      I am glad you made this. We love a stir fry and I make these often. I do cut down on the fat. I like what you did to this. Very nice.

      I am having difficulty posting yours. I could not sign in so I could not post. I am working on it.

      It was a pleasure going through you blog. I have been here many times and I always enjoy myself and come away with ideas.

      Your blog will not allow me to change to my Bizzy B URL so you get my gluten free site.

      Reply
    10. Rachelle @ "Mommy? I'm Hungry!"

      May 24, 2011 at 2:08 am

      ah ha!! I know what you made tonight! =) Gosh it looks good!

      (I think I did taste & create before too)

      Reply
    11. Patsyk

      May 24, 2011 at 1:50 am

      What a gorgeous stir-fry! It makes me want to get busy with some veggies! Nice to see a fabulous post from you!

      Reply
    12. Shelby

      May 23, 2011 at 11:24 pm

      Thanks Claudia! I just haven't been creative lately and honestly, if it weren't for Taste & Create - I may not be posting today! lol. You get stuck in those ruts and when you don't want to eat a lot of stuff you shouldn't be, you tend to not want to blog either!

      Reply
    13. Pegasuslegend

      May 23, 2011 at 11:15 pm

      I have to say its nice to see you post... have missed you! I love this stir fry.. I am trying so hard to lose some weight and eating healthier food... this is a must try ... love it! Hope all is well with you, nice to see you post again!

      Reply

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

    More about me →

    Old Fashioned Peanut Butter Cookies
    Southern Sweet Potato Pie

    Trending Recipes

    • Featured image for keto chicken nuggets.
    • Featured Image for air fryer roast beef.
    • Featured image for hot fireball apple cider.
    • Featured image for crockpot venison stew..
    • Featured image for Mom's Rhubarb Sauce.

    Footer

    ↑ back to top

    About

    About Shelby Law Ruttan

    Privacy Policy

    Terms and Conditions of Use

    Accessibility Statement

    As Featured In:

    Contact Shelby

    Contact

    Work with me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Foodie Pro on the Foodie Pro Theme

    1 shares