I fell a little off track with my Twelve Months of Healthy Eating project, inspired by the calendar I got at Fausto’s in Key West. While I might not be prompt, I’m not a quitter. So here I am, tackling this one and getting back on schedule. Which, um…means I have to backtrack to April.
April’s recipe was a Chicken and Shrimp Stir Fry. I’m not going to re-model this with processed faux meats, instead I’m modifying the sauce to include healthier ingredients and adding in more veggies than the original recipe included. Stir Fry is a favorite quick dinner for us and also our go-to for cleaning out the crisper drawer. I often use up odds and ends of veggies left over from other recipes to make a quick stir fry. So feel free to add in whatever you have handy when making this recipe.
Here’s the photo from the calendar:
And here’s my version. Enjoy!
Weeknight Vegetable Stir Fry
- 2 T . Bragg's aminos , gluten-free soy sauce or coconut aminos
- 2 T . filtered water
- 2 T . rice vinegar
- 1 T . raw local honey
- 2 t . arrowroot powder or cornstarch
- 2 t . dry mustard
- 1 T . toasted sesame oil
- 2 cups fresh broccoli florets
- 1/2 red bell pepper , sliced
- 1/2 green bell pepper , sliced
- 1/2 orange or yellow bell pepper , sliced
- 3 garlic cloves , minced
- 1 cup sliced baby bella mushrooms
- 1 cup fresh asparagus pieces
- 1 cup snow peas
- 1/2 red onion , thinly sliced
- cooked brown rice , quinoa or millet (optional)
- In a small bowl, stir together aminos or soy sauce, water, vinegar, honey, arrowroot or cornstarch and mustard. Set aside.
- In wok or large skillet, heat sesame oil until hot. Over medium heat, add broccoli, bell peppers and garlic, Stir fry for 2 to 3 minutes. Add mushrooms, asparagus, snow peas and onion. Stir fry for 4 to 5 more minutes until mushrooms and onion are cooked.
- Give the sauce a quick stir, then pour until wok or skillet. Stir-fry for just a couple more minutes, until sauce has thickened a bit.
- Serve atop rice, quinoa or millet.