This is one meal I could eat over and over again. It’s a medley of colors, flavors and textures joined together in a tasty sauce. You can use whatever veggies you have on hand. Baby corn, bean sprouts, bell peppers or broccoli would all work well in this recipe.
A bit of prep time is required to chop up all the vegetables, but the stir-fry only takes six minutes to cook. If you do the slicing and dicing ahead of time, you can come home from work and have dinner on the table in no time.
Coconut oil is a good choice for stir-fry because it has a high smoke point, meaning it can handle high temperatures without burning. You won’t taste the coconut because it will be overpowered by the sauce.
Save Recipe
Ingredients
- 1 tablespoon arrowroot powder or cornstarch
- 3/4 cup vegetable broth
- 2 tablespoons soy sauce or tamari
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 2 tablespoons coconut oil
- 2 medium carrots, sliced diagonally
- 2 stalks celery, sliced diagonally
- 1/2 medium onion, chopped
- 1 cup mushrooms, sliced
- 1 small zucchini, sliced
- 1 heaping cup snow peas
Instructions
- Place arrowroot or cornstarch in a small bowl and add a little bit of the vegetable broth, stirring until dissolved. Add remaining broth, soy sauce and spices and whisk to combine. Set aside.
- Heat oil in a wok or large skillet over high heat.
- Add carrot, celery and onion; stir-fry 2 minutes.
- Add mushrooms and zucchini; stir-fry 1 minute.
- Add snow peas; stir-fry 2 minutes.
- Pour in broth mixture; stir-fry 1 minute or until thick and bubbly.
- Serve over brown rice or whole grain noodles.
7.8.1.2
11
https://danielfastfoodie.com/simple-veggie-stir-fry