I’ve always loved a good veggie stir-fry. For years, my favorite dish was a light but hearty vegetable stir-fry from a neighborhood restaurant. When I moved uptown, I decided to embark on a mission to make it on my own. While a stir-fry is relatively easy, the challenge was recreating the seasonings to achieve a similar flavor. I can’t say my recipe tastes exactly the same, but it sure does hit the spot when a craving hits. Luckily my husband and son enjoy it almost as much as I do!
- 2 tablespoons coconut oil
- 1 tablespoon sea salt
- 1 tablespoon ginger, minced
- 2 garlic cloves, minced
- 1 tablespoon tamari
- 1 cup cauliflower, cut into small florets
- 1 small yellow onion, chopped
- 1 cup carrots, cut into ¼” thick pieces
- 8 ozs boneless, organic chicken, sliced into small pieces (optional)
- 1 cup kale, chopped in medium size pieces
- 2 cups of brown rice
I’m a minimalist when it comes to stir-frys. It ruins the taste of the vegetables when they’re drenched in a sauce. Start with coconut oil, it’s got great flavor and holds up much better than olive oil when cooking at high temperatures. Once the oil is heated, sprinkle in the ginger and garlic until it becomes brown. Toss in the vegetables and cook until they’re tender. Add in the tamari and extra seasoning to taste. Once it’s done, plate with brown rice and it’s ready to serve.