There are just some nights when Frog Prince and I crave a plate full of veggies. Does that ever happen to you?
Great. I knew we were strange.
We wanted a stir fry of sorts, but didn't have anything good to marinade the veggies with as we were out of soy sauce and every non-cream based sauce recipe calls for, you guessed it, soy sauce.
Urg.
So, we went with what we had.
Frog Prince mixed up a spicier version of the sauce -- mustard, honey, water, cornstarch, pepper... lots and lots of pepper.
I went with a more dainty and less sweat-producing sauce of simple mustard and honey.
Drizzled over the sauteed veggies and served with brown rice, it was a delicious {and quick} dinner.
Honey Mustard Stir Fry - Finding Joy in My Kitchen
1 medium bell pepper (we used half yellow, half orange)
1 large handful of sweet pea pods
1 (14oz) bag of frozen veggies (cauli, broccoli and carrots)
1 T olive oil
2 T spicy brown mustard
2 T honey
Begin by chopping the veggies and sauteeing them in olive oil for about 5 minutes.
While the veggies cook away, combine the mustard and the honey in a small bowl.
Mix until blended and then set aside.
When the veggies are crisp-tender, or done to your liking, serve them atop a bed of brown rice.
\Drizzle the honey mustard sauce over the top of the veggies.
Then, enjoy your plate full of veggies.
Mmm.
This post is linked to Slightly Indulgent Tuesday, Mouthwatering Mondays.
