Easy Stir Fry!
6
servings20
minutesEnjoy!
Ingredients
Coconut Oil | Avocado Oil is also great!
(1) Yellow Onion | sliced thin
(2) CUPS Carrots | cut into strips
(1) Zucchini| cut into strips
(1) Orange Bell Pepper | cut into strips
(1) Yellow Bell Pepper | cut into strips
(1) Red Bell Pepper | cut into strips
(2) teaspoons Fresh Ginger | minced | add more if you love it!
(1) TABLESPOON Fresh Garlic | minced
(2) CUPS Broccoli | chopped, florets
Mushrooms | sliced | I used Baby Portobellos, but you can use any of your favorite Mushrooms for a stir fry!
Salt and Pepper to taste
Coconut Secret Coconut Aminos | optional
- GARNISH!
Green Onions | chopped | optional
Toasted Sesame Seeds | optional
LET’S DO THIS!
- I like to use my Lodge cast iron wok…it’s absolutely FANTASTIC!
Heat your Coconut Oil in your wok or deep pan, on medium-high heat. (To avoid using oil, use vegetable broth instead!) - Add Onions, Carrots, Zucchini, and Peppers; stir fry for a few minutes. Add a teaspoon of Sesame Oil.
- Throw in your fresh Ginger and Garlic, Broccoli and Mushrooms; stir fry for 8 – 10 minutes. You don’t want to overcook your vegetables.
- Salt and Pepper to taste, and add in your Coconut Secret Coconut Aminos.
You can also use Soy Sauce or Shoyu if you prefer. - Serve over cooked rice, and finish with chopped Green Onion and Sesame Seeds!
NOTES
- WHITE WINE: Riesling | Sauvignon Blanc | Rosé
- RED WINE: Oregon Pinot Noir| Syrah | Gamay
- PREPARE YOUR VEGETABLES: Take the time to clean and cut your vegetables!
- EASY ADDS: Sugar Snap Peas, Bok Choy, Squash, Cauliflower
- RICE: We love Basmati or Jasmine Rice!
- BOOM!
Did you make this recipe?
Tag @mauibeachvegan on Instagram and hashtag it #mauibeachvegan