Following a plant-based diet, it’s never really difficult for me to meet or exceed my daily “requirement” of veggies. Typically I’m on veggie overload throughout the year with a couple servings of fruit dispersed throughout the day. However, in the summer, when we finally have amazing fresh fruit (peaches! berries! melon!), I can’t seem to get enough and fruit tends to tip the scales in these warmer months. I noticed my green veggie intake was lacking recently so decided to make a green-veg only stir fry. It helped that I already had celery and zucchini waiting for me in the fridge.
I put together a simple Thai-style stir fry sauce using just fish sauce (it’s stinky, but essential to get that Thai flavor), soy sauce, brown sugar and lime juice. When in a pinch, I use the Trader Joe’s Island Soyaki sauce, since it has ingredients that don’t make me cringe. But nothing beats the flavor of a homemade sauce, especially one that is so simple to put together.
1.5 pounds fresh or frozen wild Alaskan cod, cut into large bite sized pieces
2 cups cooked brown rice
1 head broccoli, cut into bite sized florets
4 stalks celery, chopped
1 zucchini, cut into 1/2 rounds
1 large green bell pepper, sliced
4 Tbsp fish sauce
2-3 Tbsp soy sauce
2 heaping Tbsp brown sugar
2 Tbsp lime juice
In a large skillet or wok, heat coconut oil. Place cut fish in the oil and cook about 5-7 minutes, gently turning once, until fish is cooked. Remove from skillet and set aside on a plate.
Stir fry all veggies for about 3 minutes before adding in sauce ingredients (fish sauce, soy sauce, brown sugar and lime juice). Stir to combine and cook another 7-10 minutes until veggies are cooked to your preferred level of crunch or softness.
Mix in cooked rice and fish and stir gently to combine.