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Vegetable Stir Fry

Servings 4 adults

Ingredients

  • 4 servings rice or riced cauliflower
  • 1 1/2 bell peppers any color, sliced
  • 1/2 yellow onion sliced
  • 1/2 bag frozen green beans
  • 2 cups sugar snap peas cut in half
  • 8-10 mushrooms thick sliced
  • 3 cloves garlic chopped
  • 6 green onions white parts sliced thin, green parts sliced thick
  • 1/2 cup fresh basil chopped
  • 1/4 cup liquid aminos or soy sauce
  • 1 tbsp rice vinegar
  • 2 tsp sesame oil
  • 1 tsp lemon grass paste
  • 2 tsp ginger paste
  • 2 tsp garlic paste
  • 1 tsp chili garlic paste
  • 3 tbsp Thai sweet chili sauce
  • 1 tbsp tamarind paste
  • 1 tsp lime zest
  • 1 tbsp lime juice
  • 1 1/2 tbsp coconut sugar or regular sugar
  • olive oil

Instructions

  • Heat a wok or large frying pan on the stove on high heat.
  • As that heats up, in a bowl whisk together the liquid aminoes, vinegar, sesame oil, lemon grass, ginger, garlic, chili garlic paste, sweet chili sauce, tamarind, lime zest and juice, and coconut sugar.
  • Toss the bell pepper, yellow onion, green beans, peas, mushrooms, garlic, and white parts of the green onions together with 2 tbsp olive oil. Add directly to the wok and stir fry, tossing and stirring constantly.
  • Add the sauce 2 tbsp at a time, tossing to coat evenly. You may not use al lthe sauce.
  • Serve the vegetables alongside your rice or riced cauliflower.