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You are here: Home / Recipes and Cooking Tips / Grilled “Stir Fry”

Grilled “Stir Fry”

July 31, 2013 by Alea Milham 1 Comment

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Grilled Stir-Fry Recipe

We enjoyed the vegetables that we grilled to make our grilled salad so much that we decided to make a faux stir-fry by grilling veggies. I love grilling with my husband. It ends up being a team effort. Mostly I am just a back-seat griller, but he puts up with it to have company while he is standing over the grill.

I used all of the vegetables that we usually enjoy in a stir-fry and they all did just fine on the grill. I marinated them in Asian dressing for an hour before placing them on the grill and then added a little dressing to them after we pulled them off the grill.

Grilling Vegetables for a Stir-Fry

You can buy  woks for the grill, but we made do with our grill tray. We made a vegetarian stir-fry, but you could easily drill a chicken breast or two wlile you are grilling the vegetables.

Grilled "Stir Fry"
 
Print
Prep time
1 hour 10 mins
Cook time
15 mins
Total time
1 hour 25 mins
 
Author: Alea
Recipe type: Main
Serves: 6
Ingredients
  • 3 cups snow peas
  • 3 cups broccoli
  • 1 cup mushrooms
  • 1 cup carrots
  • 1 cup peppers
  • 1 cup bean sprouts
  • 1 large onion
Asian Dressing Ingredients:
  • ¼ cup peanut butter
  • 3 tablespoons honey
  • ⅓ cup rice vinegar
  • 3 tablespoons soy sauce ( I use Bragg’s Liquid Aminos to make this gf)
  • 2 tablespoons apple juice
  • 2 tablespoons oil
  • 1 teaspoon grated ginger
  • ¼ teaspoon garlic powder
Directions
  1. In a glass bowl, combine peanut butter and honey.
  2. Microwave for 20 seconds to soften the peanut butter.
  3. Add the vinegar, juice, oil, ginger, and garlic powder. Use a whisk to thoroughly combine the ingredients.
  4. Place the vegetable in a large bowl with a lid. Pour ½ cup of dressing over the veggies. Place the lid on the bowl and shake vigorously to coat.
  5. Marinate for one hour.
  6. Light the grill.
  7. Place the vegetables on a grilling tray and grill for 10 - 15 minutes, turning regularly. The time will vary depending on how hot your frill is.
  8. Remove from the grill, coat with ¼ to ½ of the reserved dressing.
  9. Serve over rice or noodles.
3.2.2089

 

More Recipes from the Grill:

  • Grilled Salad
  • Grilled Honey-Lime Dressing
  • Grilled Steaks with Worcestershire
  • How to Batch Grill Chicken Using Different Marinades
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About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. Pamela @ Brooklyn Farm Girl says

    July 31, 2013 at 8:58 pm

    What a great way to use so many garden vegetables, I love this. Thanks for sharing!

    Reply

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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