You really don’t need any meat for this Vegetable Stir Fry recipe, but if you absolutely have to have some, try thinly sliced flank steak!
Also, here are some options for making brown rice.
Servings : 4
Ingredients
Vegetable Stir Fry
- 1 Tbsp coconut oil
- 2 carrot peeled and sliced on the diagonal
- 2 cups broccoli florets
- 1 red bell pepper cut into 2 inch strips
- mushrooms 5-10, sliced
- 1 bag sugar snap pea pods 6 oz.
- 1 zucchini sliced on the diagonal
- 2 tsp cornstarch mixed with 3 Tbsp. water
Stir Fry Sauce
- 3 Tbsp Bragg Liquid Aminos
- 1 tsp fresh ginger minced
- 2 tsp bottled minced garlic
- 2 green onion with tops, thinly sliced
- 1/2 tsp sesame oil
Brown Rice
- 1 1/2 cups brown rice uncooked
- 3 cups water
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Instructions
Vegetable Stir Fry
- Heat 1 Tbsp. coconut oil on medium high heat. Add carrots and broccoli. Stir fry 5 minutes. Add remaining veggies. Stir fry 4-5 minutes or until veggies are brightly colored and tender crisp. Add the the cornstarch mixture and the stir fry sauce. Stir well and heat through 1-2 minutes. Sauce will thicken. Serve over cooked brown rice.
Brown Rice
- Bring rice and water to a boil in a large saucepan. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
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This Post Has One Comment
This was amazing