Zippy Crucifer Stir-Fry
Ingredients
The Stir Fry
- 2 Tbsp coconut oil (or use grape seed oil; olive oil is not suited for the high temp of stir-frying)
- 4 cups coarsely chopped broccoli & cauliflower (can buy chopped/pre-washed for ease) –
- As an alternative to broccoli, this recipe is good with any type of Asian cabbage (bok choy, napa cabbage, Chinese cabbage, or even American purple cabbage)
- (Can use a variety of vegetables such as red pepper, green beans, mushrooms, carrot etc… experiment with what you like and have on hand)
- 1 large onion (ideally use a sweet variety or a red onion for extra flavor)
- 1 Tbsp rice vinegar
1 tsp toasted sesame oil
11⁄2 inches ginger, finely minced (not necessary to peel – just wash well)
4 garlic cloves, peeled and minced or pressed - (Can add chicken if you want some meat protein). If using chicken I will cook chicken separately and add it to the vegetables. You can also buy an organic rotisserie chicken at Whole Foods, chop it and add it to make a quick easy meal.
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes
Yields: 4 Servings
Directions
- In a wok or very large frying pan or very large short-sided pot, heat coconut oil until shimmering.
- Add garlic and ginger and stir-fry for one minute until lightly golden brown.
- Add vegetables and stir-fry continuously. Sprinkle mixture with vinegar and oil before stirring well and continuing the last few minutes of cooking.
- Don’t overcook (especially if you will keep leftovers). Vegetables should be crunchy.
Credit: Tracy Harrison with Eat on Purpose from SAFM
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