Easy Vegetable Stir Fry

This week’s CSA was pretty light due to the weather.  I received an acorn squash, tomatoes, apples, green peppers, and eggplants.  I kept the acorn squash, tomatoes, apples, and one of the eggplants.  I gave all the peppers and the bigger eggplant to my co-worker.csa-week-20

Though the CSA was not very plentiful, there were four plus days of rain that helped my garden a lot.  I started a fall garden with only a few things.  My Brussels sprouts are starting to grow and I also planted carrots, beets, and broccoli.  I hope the weather does not cool off too quickly for them.

For the recipe below, I used beans from last week’s CSA as well as a bag of the yellow beans I had frozen.  Kennett Square, a small town in Pennsylvania, is the mushroom capital of the world.  You know you’re in mushroom country when you can smell the manure.  I love mushrooms and they grow year round so they are always available at the grocery store.  The only ingredients in the sauce that are local are the honey and garlic.  However, this is a great recipe and it is extremely versatile.  You can use any veggie that is in season.  You can throw in your favorite meat if you’d like.  Serve it over rice, eat it plain, or serve it over noodles.  I like mine on rice with a little parmesan cheese on top.  What’s your favorite stir fry?

Easy Vegetable Stir Fry

  • Servings: 4-6
  • Difficulty: easy
  • Print



  • 2 Tbsp apple cider vinegar
  • ¼ cup honey
  • ¼ cup low sodium soy sauce
  • 2 cloves garlic, minced
  • 1 tsp ground ginger
  • ½ red pepper flakes (optional)


  • 1 lb beans
  • 1 onion, chopped
  • 16 oz mushrooms, sliced
  • 2 Tbsp olive oil


  1. Mix sauce ingredients.  Set aside.
  2. Heat olive oil over med-high heat and add the veggies.  Stir fry about 5 minutes.
  3. Stir in the sauce and continue to cook until the sauce is reduced.


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