Stri Fry Veggies
Don't let the ease of making this dish dissuade you, this Stir Fry Veggies recipe is simply delicious! Make as a side dish, or pair it with a protein for a complete meal. This vegan, Whole30 and Paleo-friendly dinner idea will be a hit with everyone.
Servings: 4
Ingredients
Sauce
- 1/4 cup coconut aminos
- 1 tbsp rice vinegar
- 2 teaspoons honey
- 1/2 teaspoon fish sauce
- 1 " piece fresh ginger, grated
- 3 cloves garlic, minced
- 1 teaspoon tapioca starch
- 1/4 teaspoon red pepper flakes
Stir Fry Veggies
- 2 tbsp avocado oil, divided
- 2 cups broccoli florets
- 1 medium carrot, peeled and sliced thinly into coins
- pinch fine sea salt
- 8 ounces mixed fresh mushrooms, stems removed and thinly sliced
- 1 red bell pepper, cored, seeded, and cut into 1/2 inch-wide strips
- 8 ounces snow peas
Instructions
- Add all sauce ingredients to a small bowl and whisk together. Set aside.
- Heat 1 tablespoon oil in large heavy skillet over medium high. Once hot, add broccoli and carrots. When starting to get tender, about 5 minutes, remove from pan and set aside.
- Add remaining oil to the pan. Once hot, add mushrooms. Cook until softened and the liquid has started to evaporate, about 5 minutes. If the pan is dry, add a bit more oil, and then add peppers and snow peas. Cook for 3 minutes until peppers are crisp-tender and snow peas are bright green.
- Return the broccoli and carrots to the pan and pour in the sauce. Cook until thickened.
- Top with green onions and serve with rice or rice noodles, or a protein-of-choice.