Vegetable Stir-Fry - Including THE best sauce

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Vegetable Stir-Fry (with the best sauce)

Yield: 4-5

Author: Erin Vanderkooy

Ingredients

Sauce

• 1/2 cup coconut aminos or tamari
• 1/2 vegetable or chicken stock
• 1 tbsp. arrowroot or cornstarch
• 1 tbsp. raw honey
• 1 tsp. sesame oil
• 1 tsp. rice vinegar
• 2 inch piece of fresh ginger, minced or grated
• 2 garlic cloves, minced

Vegetables (Anything goes! Chop everything into bite size pieces. What colors can you get in there?) An example might be:

• 2 carrots, chopped diagonally into 1 inch pieces
• 1 small head of broccoli
• 2 baby bok choy, sliced, separate the stems from the leaves so the leaves go in last
• 1 medium zucchini, cubed
• 1 red pepper, chopped
• Bunch of spinach, washed and chopped

Instructions

Sauce

1. Combine all ingredients in a bowl. Remember not to add heat (no hot stock for example) as it will change the consistency with the starch. Set aside.
2. Makes 1 1/4 cups. You can add more coconut aminos if you need to once you start cooking.
3. Will keep in the fridge for up to 1 week.

Stir Fry

1. Turn your wok or pan on medium heat, then add oil, once hot start adding your vegetables in the order of how long they will take to cook. For example carrots will take longer than zucchini and you want to add any leafy greens last.
2. The whole process should take anywhere between 7-12 minutes depending on how much and what you are cooking.
3. Add your sauce when there is about 3 minutes left as it takes this long for the sauce to thicken.
4. Enjoy immediately!

Created using The Recipes Generator