Name: Easy Vegetable Stir Fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Ingredients: 2 tablespoons avocado oil or coconut oil; 1 medium yellow onion, chopped; 2 cloves garlic, chopped; 1 tablespoon ginger, chopped; 1 teaspoon cumin; ½ teaspoon coriander; 2 cups mushrooms, sliced; ¼ teaspoon Celtic sea salt; Pinch of red pepper flakes; 1 large carrot, cut into half moons; 2 cups broccoli, cut into florets; 2 cups cauliflower, cut into florets; ¼-½ cup water or stock; 2 cups kale or spinach, stems removed, coarsely chopped; 1 tablespoon sesame seeds, (optional); 1 scallion, sliced (optional)

Ingredients

Scale

2 tablespoons avocado oil or coconut oil
1 medium yellow onion, chopped
2 cloves garlic, chopped
1 tablespoon ginger, chopped
1 teaspoon cumin
½ teaspoon coriander
2 cups mushrooms, sliced
¼ teaspoon Celtic sea salt
Pinch of red pepper flakes
1 large carrot, cut into half moons
2 cups broccoli, cut into florets
2 cups cauliflower, cut into florets
¼–½ cup water or stock
2 cups kale or spinach, stems removed, coarsely chopped
1 tablespoon sesame seeds, (optional)
1 scallion, sliced (optional)

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Instructions

Heat oil in a wok or large sauté pan on medium high.
Add onion, sauté for 2 minutes.
Add garlic and ginger, sauté 2 minutes more.
Add cumin and coriander. Stir.
Add mushrooms, salt and red pepper flakes. Sauté 2 minutes until they begin to soften.
Add carrots, broccoli and cauliflower. Stir-fry until tender, 6-8 minutes. Add water or stock as needed to keep the vegetables moist.
Add kale or spinach stir-fry until wilted, 2 minutes.
Taste to adjust salt.
Serve topped with sesame seeds and scallions.

It’s nice on top of quinoa or rice.

Notes

Use any vegetables you have in your refrigerator; peppers, zucchini, string beans, or peas.
Add cooked, tempeh, beans, chicken or scrambled egg for additional protein.
Add other spices, turmeric, fennel or make it with thyme, oregano and basil.

Prep Time: 20
Cook Time: 15