The classic stir-fry you always pass by in your mall food court. The only difference is, this is made by you, and isn’t loaded with oil and MSG, which is sneakily snuck in and can make you feel sluggish during the day. I promise this recipe is just as good, especially with the added pineapple for sweetness. Before those veggies in your fridge go bad, add em’ to this skillet. Replace any of the vegetable ingredients I used, with your own!
Note: I highly recommend coconut aminos over tamari or soy sauce. It’s sweet, lower in salt, gluten-free, and has 16 naturally occuring amino acids. —shayneahindes
Veggies and Add-Ins
large carrot, thinly sliced
red bell pepper, sliced
white onion, sliced
garlic cloves, minced
sesame oil or olive oil
Clean Stir-Fry Sauce
coconut aminos or tamari
tapioca flour or corn starch
In This Recipe
1. Chop your veggies! Adjust sizes based on preference, and feel free to get creative. Use any of the veggies I chose, or replace them with your own.
2. Make your sauce: by mixing all the sauce ingredients in a dish.
In a large skillet or wok on medium heat, heat 1 tablespoon of olive oil or sesame oil with the minced garlic and ginger. Cook for about 2 minutes, until fragrant.
3. Add the onions. Stir-fry about 1 minute, until softened. Add pepper and carrots if you’re using those, and then cover and cook for 5 minutes, tossing occasionally. Finally, add in broccoli or cauliflower, and pineapple.
4. Now, add the sauce mixture to the skillet and stir vigorously and toss so it doesn’t clump! (If you used tamari instead, add 2 extra tablespoons of honey)
5. Toss and stir your stir-fry, until the rest of the vegetables are cooked to your liking, about 10 minutes.
6. Serve alone or with cauliflower or brown rice! Top with trader joe's everything bagel seasoning (if you stocked up like me), sesame seeds, cashews, or even a drizzle of honey.