Vegetable Stir Fry
Quick and easy vegetable stir fry that comes together in no time.
Ingredients
- 1 tbsp coconut oil for cooking
- 1/2 pound asparagus (medium thickness) tough end removed and cut into 2 inch pieces
- 1 small red onion sliced into 1/4 inch wedges
- 1 red bell pepper cored and cut into 1/4 inch slices
- 1 green bell pepper cored and cut into 1/4 inch slices
- 3 medium size carrots peeled and cut into thin rounds
- 10-12 green beans cut into 2 inch pieces
- 1/4 cup soy sauce low sodium
- 2 tbsp honey
- 1 tsp chili paste
- 1 tbsp ginger grated
- 3 cloves of garlic minced
- 1/2 tsp red pepper flakes
- 2 tsp corn starch
- salt as per taste
- toasted sesame for garnish
Instructions
- Prep all veggies and keep them aside.
- In a measuring cup, combine soy sauce honey, ginger, garlic, red pepper flakes and cornstarch. Whisk thoroughly until everything is blended.
- Heat the coconut oil in a wok or large skillet over medium heat. When the oil is shimmering, add onions, carrots and pinch of salt. Raise the temperature to medium high and cook, stirring frequently for 5 minutes.
- Add asparagus, green beans and bell peppers and continue stirring and cooking for another 3 to 4 minutes. The carrots should start getting brown on the edges.
- Give the sauce a quick whisk and pour over the veggies.
- Stir continuously until the sauce thickens and reaches your desired consistency.
- If serving with rice you would like some sauce in the bottom of the pan or else let the sauce get thick enough to just coat all the veggies.
- Remove from the heat, garnish with toasted sesame and serve warm.
- Note: At any point you feel the veggies are burning, feel free to turn down the heat or move the pan to a different burner just a minute.