Vegetable Stir-Fry

Early summer greens and roots make a terrific stir-fry that’s great for lunch or dinner. Here’s my quick and easy recipe.

Ingredients

1/4 cup medium-high heat oil, such as coconut or peanut
1 cup of each of the following, chopped:
  • carrots
  • beets
  • onions
  • broccoli
  • celery
  • zucchini
  • mushrooms
  • kelp noodles
  • plus 1 tbsp of chopped ginger
Sauce
1/4 cup of soy sauce, tamari or Bragg’s liquid aminos
1/4 cup of sweetener (honey, agave or brown sugar)
1/4 cup of apple cider vinegar (or balsamic)
Option: dash of toasted sesame oil

Directions

  1. Chop all of the vegetables while the oil warms, infuse with half the ginger
  2. Sautee the root veggies and onions until soft
  3. Then add the other veggies and sautee until starting to whilt
  4. Add the sauce, cover and steam 2-3 minutes
  5. Season to taste and enjoy!

 

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