This extremely easy stir-fry, made with Coconut Aminos, is great to make when you have a crisper full of vegetables that you don't know what to do with. Just steam some rice, quinoa, or buckwheat noodles, and top with this tasty veg mixture.
Read here for more info on Coconut Aminos.
INGREDIENTS:
- 1 tablespoon Extra Virgin Coconut Oil (plus more if needed)
- 3 cloves garlic, minced
- Approximately 10 cups of your favorite vegetables (broccoli, carrots, cauliflower, mushrooms, zucchini, sugar snap peas, cabbage, bamboo shoots, etc), chopped into bite-sized pieces
- 1 teaspoon finely chopped fresh ginger
- 1/3 Coconut Aminos, plus more to taste
- 1/2 sea salt unrefined sea salt, or to taste
- freshly ground black pepper, to taste
DIRECTIONS:
1. Cook rice, quinoa, or buckwheat noodles according to package instructions.
2. Chop up all the vegetables into bite size pieces.
3. Heat a large saucepan over medium heat with 1 tablespoon of coconut oil. Add the garlic and cook until slightly browned.
4. Carefully add all vegetables (except for the quick-cooking vegetables, such as mushrooms, sugar-snap peas, baby corn, bamboo shoots, zucchini, etc.), and cook for 10 minutes, adding more coconut oil if it gets too dry.
5. Now add your 'quick-cooking' vegetables, along with the ginger, Coconut Aminos and salt & pepper, and cook for an additional 5 minutes, or until all the vegetables are fork tender.
6. Serve stir-fried vegetables over prepared rice, etc., adding more salt and/or Coconut Aminos to individual portions as needed.
Enjoy!
Approximately 4 servings
(Adapted recipe from here)
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