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Stir Fry, clean out the fridge
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| This is a great way to use up veggies or get more greens in your diet. And if you eat seasonally it's always different & interesting. Sauce-double for large batch: | |
| 2 tsp | Arrowroot |
| 1 Tbsp | Cornstarch, alternative |
| 1/4 C | low sodium Tamari or Soy Sauce |
| Oil: | |
| 2 tsp | olive oil |
| 2 tsp toasted sesame oil+more for garnish Garnish: Sesame seeds or hemp seeds Optional-beef or chicken, sliced thin Veggies-any you have & enjoy. This is a list of possibilities & cooking order: | |
| Onion, large chop | |
| Mushrooms, quartered or sliced | |
| Carrots, sliced thin | |
| Parsnips, sliced thin | |
| Celery, sliced thin | |
| Bell Peppers, any color, large chop | |
| Yellow Squash or Zucchini, sliced & quartered | |
| Green onions, sliced thin | |
Greens-bok choy, spinach, kale, mustard greens, or chard, sliced thin & chopped
Herbs-basil, chives, cilantro, oregano or thyme, finely chopped
Heat oil in skillet over MH heat.
Mix sauce & set aside.
If using meat, cook about 3-5 min until browned. Remove from pan.
If necessary, add more oil to pan.
Add veggies to pan one at a time cooking 2-3 min before adding the next veggie.
Add greens & herbs last & only cook until they are wilted.
If using meat, add to pan.
Stir sauce & pour into pan.
Stir veggies as it will quickly get sticky. Stir & cook about 1 min.
Drizzle about 1 tsp toasted sesame oil over veggies.
Serve over steamed rice.
Garnish with a sprinkle of sesame seeds or hemp seeds.
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