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Veggie Stir Fry

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.

Veggie Stir Fry

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