HOW TO STIR FRY VEGETABLES: VEGETABLE STIR FRY RECIPE

INGREDIENTS

Tap underlined ingredients to see where to get them.

• 2 tbsp Olive oil
• 3/4 cup Onion (sliced thinly into quarter moons)
• 1 1/2 cups Mushrooms (sliced)
• 1 1/2 cups Broccoli (cut into florets)
• 1 cup Snow peas
• 1 1/2 cups Bell peppers (cut into strips; I used red and yellow)
• 1/4 tsp Sea salt
• 1/8 tsp Black pepper
• 1 tbsp Unsalted butter (or more oil for dairy-free)
• 4 cloves Garlic (minced)
• 2 tbsp Chicken bone broth (or any broth of choice)
• 2 tbsp Coconut aminos

INSTRUCTIONS

Tap on the times in the instructions below to start a kitchen timer while you cook.

1. Heat oil in a large, heavy-bottom wok over medium-high heat, until very hot. To test this, add a drop of water – it’s ready when the water sizzles away immediately.
2. Add the mushrooms and onions. Stir fry for 4-6 minutes, until mushrooms and onions are soft.
3. Add the broccoli, snow peas, and bell peppers. Season lightly with salt and pepper. Stir fry for 5-7 minutes, until vegetables are crisp-tender.
4. Push the vegetables to the sides, making a well in the center. Add the butter to the well and let it melt. Add the minced garlic. Saute without moving for about a minute, until fragrant, then stir into the rest of the vegetables.
5. Add the bone broth and coconut aminos. Stir fry for 1-2 minutes, until sauce is glossy. Adjust salt and pepper to taste, if desired. Serve over rice or cauliflower rice.