Use fresh vegetables in season to prepare colorful Stir-Fry Vegetables. Try also with zucchini, yellow squash, bok choy, mushrooms or snow peas.
Ingredients
1 tbsp
Coconut oil
1 medium
Yellow onion
(sliced thin)
1 cup
Carrots
(diagonally sliced)
2 cup
Broccoli florets
2 cup whole
Sugar snap peas
1 large pepper(s)
Red bell pepper
(cut into strips)
1 tbsp
Coconut aminos, Coconut Secret
1 tsp
Garlic powder
1 tsp
Ginger, dried
(Ground)
2 tsp
Sesame seeds
(toasted)
Instructions
Heat the oil in a wok or large deep skillet on medium-high heat. Add onion and carrots; stir fry 2 minutes. Add remaining vegetables; stir fry 5 to 7 minutes or until vegetables are tender-crisp.
Add coconut aminos, garlic powder, and ginger; stir-fry until well blended. Sprinkle with sesame seed. Serve over cooked rice, if desired.
