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–+ servings

Vegetable Stir-Fry

Serving Size: 6
This delicious vegetable stir-fry is loaded with nutritious vegetables and has the subtle flavors of garlic, ginger, and coconut.

Recipe by: Mayumi Tavalero

Cook Times

Active Prep15
Hands-On Cook10
Hands-Off Cook0
Passive0
Total Time25 minutes
Recipe Serving Size6

Cooking Tools Required

Measuring cups and spoons, Sharp Knives, Top Stove, Wok

Ingredients

For the aromatics:

  • 1 tablespoon coconut oil
  • 1 tablespoon fresh ginger finely chopped
  • 4 clove garlic finely chopped

For the stir fry:

  • 1 yellow onion medium, sliced lengthwise into strips about ¼ inch thick
  • 2 cup broccolini blanched
  • 1 red bell pepper sliced lengthwise into strips about ¼ inch thick
  • 4 ounce white mushroom sliced
  • 4 ounce snow pea
  • 2 carrot julienned
  • 3 ounce bok choy sliced vertically into quarters
  • 4 tablespoon soy sauce

For garnish

  • 3 stalk green onion cut into 2 inch lengths
  • sesame seeds

Instructions

  • Blanch broccolini by placing florets in a large saute pan or wok and adding 1/4 cup water. Turn heat to high and steam for several minutes. Remove florets and reserve. Dump out any remaining water.
  • In a wok or large skillet add the coconut oil over medium high heat. Add the ginger and garlic and cook for a minute or just until garlic is golden.
  • Add bell pepper, peas, carrots, mushrooms, broccolini, onion and bok choy. Sauté 2-3 minutes until veggies are almost tender.
  • Season with soy sauce and saute for 1 minute more. Adjust seasonings. Vegetables should be slightly crisp, not limp.
  • Garnish with chopped green onions and sesame seeds if desired.
Reheating Instructions
Heat in microwave on high power until heated through.

Nutrition

Calories: 79kcal | Carbohydrates: 11g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Sodium: 708mg | Potassium: 418mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5106IU | Vitamin C: 75mg | Calcium: 61mg | Iron: 1mg