This is my favorite recipe to give out other than my apple smoothie recipe because it’s a really easy and accessible way to get a ton of veggies into your diet in one big meal. Justin started cooking stir-fry after receiving a wok from his momma. He wanted to incorporate more veggies in his diet and created this recipe to do just that. We go to the farmers market every Sunday and get our seasonal vegetables, but if you don’t have one where you are, just go to your grocery store and look for the organic section and buy them up!!
Justin’s Famous Stir-Fry
1 tablespoon of sesame oil
1/2-1 cup chopped vegetables (last one had brussel sprouts, mushrooms, broccoli, onions, cabbage, carrots, cauliflower)
2 cloves of garlic
1/2 – 1 whole yellow onion
coconut aminos or tamari
siracha – optional
salt to taste
Heat the sesame oil in pan or wok, add garlic and onions until soft. Add hard vegetables first and cook for 7-10 minutes, continue to stir throughout. Then add soft vegetables like spinach, kale, cabbage for another 5 minutes. Add sauces to taste. Usually we use 3-4 splashes of aminos or tamari and balsamic vinegar. Then 2-3 drops of honey. Siracha to spice as desired and salt to taste. Taste before serving and add according to what your buds and belly want.
Serve over brown rice or brown rice noodles. When there are leftovers, I often use as a base for my breakfast and serve an egg over it. Or add a to a vegetable broth and serve as a brown rice noodle soup.