Ingredients
Scale
- 4–5 cups of fresh vegetables
- 1 tablespoon olive oil for stir frying
Suggestion:
- 1/2 onion, sliced
- 1/2 red pepper, sliced
- 1/2 yellow pepper, sliced
- 1/2 zucchini, sliced
- 1 broccoli crown, evenly divided into bite size pieces
- 1/2 cup snow peas
- 1 bok choy leaf and stem, chopped
Stir-fry sauce:
- 1/3 cup cold water
- 1 tablespoon corn starch
- 1/4 cup Bragg Liquid Aminos (soy sauce)
- 1 tablespoon fresh lemon juice
- 1 tablespoon agave nectar
- 1 tablespoon sesame oil
- 1 large garlic clove, minced
- 1 teaspoon grated fresh ginger
- pinch of red pepper
- 1 green onion, sliced
Instructions
- Start by making the stir-fry sauce. Combine water and corn starch to make a slurry. Then add all the other ingredients, mix together and set aside
- Prepare and cut vegetables. Cut the vegetables into uniform size pieces to ensure even cooking. This will also help to avoid overcooking or undercooking some of the vegetables.
- Preheat wok or skillet, it should be very hot. Coat the sides of pan with about 1 tablespoon of olive oil and add onion and peppers, cook for about 1 minute, while tossing the vegetables continuously.
- Add the broccoli and zucchini, cook for an additional 2-3 minutes, while still tossing continuously.
- Finally add snow peas and bok choy, cook for 1 minute, tossing continuously.
- Finally add stir fry sauce, and let it thicken for a couple of minutes. Serve over rice or noodles.