If you know me, you know that stir fry is one of the standard “go to” recipes for the week. It’s quick, easy, and healthy! And guess what- it’s one of the easiest ways to get SEASONAL VEGGIES in your diet! So here’s a quick stir fry recipe for tonight’s dinner!
1-2 heads of broccoli,chopped
2-3 carrots- sliced
½ cup of snow peas
1 bunch of kale, deveined and chopped
2 stocks of celery, chopped
Saute all the above ingredients in 2-3 tablespoons of coconut oil or olive oil, salt and pepper, until tender to your liking. While the veggies are cooking, cook 1c of basmati rice or brown rice as directed.
If you want to add tofu, chicken or beef, chop and saute those in another pan. To cook tofu, drain, pat dry, and cut into ½” cubes. Toss in a bag with ½ cup of cornstarch, then cook in a pan with oil, turning often, until crispy on all sides.
For the sauce:
In another bowl, mix together ½ cup of olive oil, ¼ cup of soy sauce, 1T brown sugar, 1-2 cloves of minced garlic, 1-2 tsp fresh grated ginger, 1-2 chopped scallions, ground black pepper.
To serve: I like to put a scoop of rice in a low bowl, the top with veggies, then protein, then finish with the sauce. 