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Honey Mustard Stir Fry


By Finding Joy in My Kitchen (Visit website)







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.






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This post is linked to Slightly Indulgent Tuesday, Mouthwatering Mondays.
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