Simple Vegetable Stir Fry

Coconut Aminos is created when the coconut tree is tapped. It then produces a very nutrient-rich sap that exudes from the coconut blossoms. This sap is very low glycemic and is an abundant source of amino acids, minerals, vitamin C and more.

It is however quite similar in taste and texture to soy sauce, but I think it tastes much better, and is much better for you. It also surprisingly tastes nothing like coconut.

This extremely easy-to-make stir-fry, made with Coconut Aminos, is great to make when you have a crisper full of vegetables that you just don’t know what to do with. Simply steam some rice, quinoa, or buckwheat soba noodles, top with this tasty vegetable mixture, and you have a healthy dinner in a flash!

Simple Vegetable Stir-Fry

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This extremely easy-to-make stir-fy, made with Coconut Aminos, is great to make when you have a crisper full of vegetables that you don't know what to do with. Just steam some rice, quinoa, or buckwheat noodles, and top with this tasty vegetable mixture.

Servings

4-5 servings

Servings 4-5 servings

Simple Vegetable Stir-Fry Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe This extremely easy-to-make stir-fy, made with Coconut Aminos, is great to make when you have a crisper full of vegetables that you don't know what to do with. Just steam some rice, quinoa, or buckwheat noodles, and top with this tasty vegetable mixture. Servings 4-5 servings Servings 4-5 servings

Ingredients

• 1 tablespoon Coconut Oil extra virgin (plus more if needed)
• 3 cloves garlic minced
• approx. 10 cups vegetable variety (broccoli, carrots, cauliflower, mushrooms, zucchini, sugar snap peas, cabbage, etc.) chopped into bite sized pieces
• 1 teaspoon fresh ginger finely chopped
• 1/3 cup Coconut Aminos (plus more to taste)
• 1/2 teaspoon sea salt unrefined (or to taste)
• rice, quinoa, or buckwheat soba noodles (I like using Truroots sprouted rice)

Servings: servings

Units:MetricUS Imperial

Instructions

1. Cook rice, quinoa or buckwheat soba noodles according to package instructions.
2. Chop up all the vegetables into bite size pieces.
3. Heat a large saucepan over medium heat with 1 tablespoon of coconut oil. Add the garlic and cook until slightly browned.
4. Carefully add vegetables (except for any quick-cooking vegetables, such as mushrooms, sugar-snap peas, baby corn, bamboo shoots, zucchini, etc.), and cook for 10 minutes, adding more coconut oil if it gets too dry.
5. Now add your 'quick-cooking' vegetables, along with the ginger, Coconut Aminos and salt & pepper, and cook for an additional 5 minutes, or until all the vegetables are fork tender.
6. Serve vegetables over prepared rice, etc., adding more salt and/or Coconut Aminos to individual portions as needed. Enjoy!

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Becky Foster

I’m a mother, a singer, a military wife and a health food lover, who has always had a passion for clean eating. Once my daughter became gluten-sensitive, I made it my mission to create recipes that she and the rest of my family would enjoy, and that were also enjoyable to make. Through that experience I found that gluten-free living can be simple, healthy and very tasty too!