Veggie Stir Fry

Veggie Stir Fry

|| 5 MIN READ

Ingredients:

  • 5 garlic cloves, finely minced
  • 1/2 red onion, sliced in thin strips
  • 1 – 8 oz. package of mini sweet peppers, cut into thin rings (seeded)
  • 2 carrots, peeled, cut into thin slivers
  • 1 celery stalk, sliced
  • 3 broccoli heads, cut into small bitesize pieces
  • 1 – 8 oz. can water chestnuts, drained
  • 2 Tablespoons sesame seeds
  • 1/2 cup coconut aminos
  • 2 cups water
  • 1 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 6 tablespoons coconut sugar
  • 3 tablespoons honey
  • 4 tablespoons arrowroot
  • 1/2 cup cold water

Instructions:

  1. Prep all veggies and set aside.
  2. Mix water, coconut aminos, ground ginger, garlic powder, coconut sugar, honey in an Xtrema sauce pan and begin heating on low.
  3. Dissolve arrowroot in 1/4 cup of cold water. Add to sauce in pan. Heat until sauce thickens to desired consistency.
  4. Preheat Xtrema Wok on low. Once warm, place ¼ cup of water in it. Turn the temperature to medium, once the water boils, add the carrots and broccoli, put the lid on the skillet and cook for 2 minutes.
  5. After 2 minutes, add all the remaining veggies and sauce, stir until the mixture has thickened, about 3 minutes.
  6. Remove from heat and add the sesame seeds, and allow to sit for 2 minutes.
  7. Serve over your favorite rice.

about the author

Holly Bergstrom

Holly Bergstrom

Holly Bergstrom is the Brand Engagement Manager at Xtrema Cookware, and she oversees the creative direction of the company! Holly is passionate about minimizing toxic exposure and living a healthy and vibrant life form the inside out. Holly enjoys cooking, educating, and creating healthy meals for her friends and family. She desires to help every home and kitchen relearn how to slow down, be present, and cook with intention and simplicity. You can follow Holly on @livefreeandveg.

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