Citrus Veggie Stir-Fry

Health Highlights

Ingredients

1 tbsp	Coconut oil
2 clove(s)	Garlic (chopped)
1/4 cup	White onion (Sliced)
1 cup	Fennel fronds (sliced fennel bulb and fronds)
1 cup	Broccoli florets
4 medium stalk(s)	Celery (sliced)
3 small	Carrots (sliced)
8 mushroom(s)	Shiitake mushroom, dried (Sliced)
1 whole orange(s)	Orange peel (zest)
1 medium fruit (6cm dia)	Tangerine (mandarin), raw
1/2 cup	Vegetable stock/broth, low sodium
1 tsp, minced	Red chili pepper (also chile or chilli)
1 tsp	Liquid aminos (To taste)
1 tsp	Sesame seeds
1 cup	Cilantro (coriander) (tangerine; thinly sliced)
2 cup	Quinoa, cooked (or brown rice)

Heat oil in a large skillet over medium-high heat.
Add garlic and onions and sauté until onions are transparent
Add fennel, broccoli, celery, carrot, mushroom and orange peel.
Reduce heat and cover for 3-5 minutes.
In a blender, combine the peeled orange, vegetable broth, and chili pepper and blend until smooth. Add Bragg's Liquid Aminos to
taste.
Add blender contents to the vegetables and heat on high until liquid just starts to bubble.
Remove from heat and mix in the sesame seeds and cilantro
Serve over quinoa or brown rice, on a plate that makes you smile!

Calories 227

Calories from fat 56

Calories from saturated fat 31

Total Fat 6.2 g

Saturated Fat 3.4 g

Trans Fat 0 g

Polyunsaturated Fat 1.5 g

Monounsaturated Fat 2.1 g

Cholesterol 0

Sodium 212 mg

Potassium 684 mg

Total Carbohydrate 40 g

Dietary Fiber 8.1 g

Sugars 5.9 g

Protein 6.7 g