stir fry

Farmers Market Veggie Stir Fry

A great way to eat a variety of vegetables is to cook up our family’s favorite Farmers Market Veggie Stir Fry. Not everyone feels like they can eat the recommended 8-12 cups of the suggested amount of vegetables a person should eat in a day. Cooking up this wonderful Stir Fry is one fabulously delicious way to eat a whole bunch of colorful seasonal veggies. We all know vegetables are what keeps our cells and our immunity strong and happy. Here’s a one pot dish that will make everyone happy!

Other great ways to enjoy your vegetables are to sear them in our blistered green beans. Using the same quick method of blanching your vegetables is to then quick sear them which gives them ton of great flavor and speeds up your cooking process. It’s hard to stop eating them! It’s the kind of veggie wars we love.

Watch our recipe video and then keep scrolling down for the full recipe.



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stir fry

Farmers Market Veggie Stir Fry


Units Scale

1 cup Spring/green onions chopped (Buy 1 bunch, we use them all)
1 small leek chopped (optional)
4 cloves minced or slivered garlic
1-2 Cups blanched* seasonal vegetables:
Snow Peas, sugar snap peas, broccoli, asparagus, zucchini, carrots
46 medium shiitake mushrooms washed and sliced (oyster, Maitake, or oyster)
1 container of Farmer’s Market Tempa, (fermented black-bean and brown rice) (Dave’s Korean), teriyaki chicken or grass fed beef, shrimp, or marinated tofu.
1 container of Farmer’s Market mung bean noodles (Dave’s Korean) or cooked brown rice glass noodles. See product photo below for more choices found in your local grocer or online markets.
1/41/2 C Dave’s Korean vegetable stock or Imagine’s No-chicken stock
2 Tablespoons Sesame Oil
1” grated ginger, or to taste (optional)
Tamari Sauce (wheat free) IF you don’t have Dave’s veggie stock


1. Wash and cut all vegetables. Bring 4 Cups water to a boil, add vegetables, and blanch for 2-3 minutes, that’s it! Remove from hot water, and let vegetables drain in a colander. Set them aside.Watch our blanching video below.

2. Heat pan on medium and add 2 Tbsp. sesame oil.
3. Add all the spring onions, leeks, mushrooms and garlic. Sauté  covered for 2 minutes. Uncover and let vegetables cook another couple minutes until nice and brown.
4. Add Dave’s tempa OR use marinated chicken, shrimp, grass fed beef or tofu, (cooking the meats before adding the Dave’s mung bean or cooked rice noodles)

5. Add 1/4- ½ C vegetable stock.  Cover and steam for 2 minutes.  Stir to heat thoroughly until noodles are softened.
6. Once Dave’s mung bean noodles are soft, add blanched vegetables.

7. If adding ginger, squeeze grated ginger over stir-fry. Cook another 2 minutes uncovered only to heat through. You want vegetables to stay bright green.
8. Taste and adjust seasonings.
9. Add wheat free tamari if needed.


Serve over yellow turmeric rice, wild rice blend, Bhutan Red Rice, Emperors forbidden black rice, Basmati or sushi rice. Lots of choices!

Also try Dave’s Ginger or Miso Dressings served over a cucumber radish mixed greens salad as a great way to round out this wonderful meal!

NO DAVE’S Korean~ NO WORRIES! There are many noodles to choose from if you dont live in California. You can purchase these products at your local grocer or online store!

  • Author: Curry Girls Kitchen

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