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Stir Fried Vegetables
Here is an easy side dish for 4 people or a main meal for 2. Quick, easy and healthy. Use whatever vegetables you have on hand. Simply serve with steamed rice.
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| Servings | Prep Time |
| 2people | 10minutes |
| Cook Time |
| 5minutes |
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Ingredients
- 1 1/2tbsp coconut oil#
- 1tbsp garlicfinely chopped #
- 2ozs corn, baby#
- 3ozs vegetables, mixedcauliflower, broccoli, kale, asparagus, brussel sprouts
- 2ozs carrotssmall
- 3ozs mushrooms, freshrice straw, champignon, Chinese, shiitake #
- 2ozs peas, sugar snap#
- 1/2cup chicken stockor veggie stock, click on ingredient for recipe,
- 1tbsp tamari (soy) sauceif paleo use more fish sauce #
- 1/2tbsp fish saucevegetarians can use more soy #
- 2tbsp oyster saucevegetarians can use mushroom-based oyster sauce#
- 1tsp palm sugaror raw sugar, optional #
- 3ozs tomatoes
- 1/2tsp black pepper, ground
Instructions
- Slice all the vegetables diagonally.
- Heat the oil in a wok or pan over a low heat. Add the garlic and cook until it turns golden.
- Add the baby corn, mixed vegetables and carrot and stir fry for 1 minute. Add the mushrooms and sugar snap peas, continuing to stir. Then add the chicken stock and bring to a boil.
- Add tamari (soy) sauce, fish sauce, oyster sauce and palm sugar, if using. Continue stirring for 1 minute. Add tomatoes and further stir for 1 minute.
- Remove from heat and sprinkle ground pepper on top before serving with steamed rice.
Recipe Notes
# These items are described in more detail with our free, Asian Cooking Essentials Guide.
https://compassandfork.com/recipe/you-need-to-know-how-to-make-stir-fried-vegetables/
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https://compassandfork.com/recipe/you-need-to-know-how-to-make-stir-fried-vegetables/ |