Quick Vegetable Stir Fry
Category: main, side, lunch, dinner
Cuisine: American, Chinese
Originally posted by me in the MyWholeFoodsLife Facebook group on June 7, 2015.
Originally posted by me on my original food blog (drummingupabettermeal) in July 2015.
2 handfuls of Snow peas
3 small purple carrots (sub normal orange ones if you want, I love the heirloom breeds when I can get them)
4 scallions roughly diced greens and all
1 Small package of mung bean sprouts
1/2 cup cooked rice
1/3 cup tamari soy sauce GF
1 teaspoon madras curry from savory spice shop
1/2 teaspoon each ginger, granulated garlic, four corners peppercorn and sea salt powder together.
Hand blend sauce together in bowl
Chop all veggies roughly except mung bean sprouts, I like mine roughly bite sized. Place in bowl.
Bring 1 tablespoon coconut oil up to high heat.
Dump in bowl of veggies let sauté for 1 min.
Add sauce and keep mixing for 1 minute.
Add cooked rice and turn down to low mix up everything for 2 minutes.
Plate a sprinkle lightly with powdered Szechuan pepper salt
This should make roughly two servings.
Any Veggies will do in this mix. I love a variety and depends on time of year and what is available at local farmers markets.
Serving Size: 1 bowl
Calories per serving: 172.56 kcal
Fat per serving: 0.73 g
Saturated fat per serving: 0.17 g
Carbs per serving: 33.75 g
Protein per serving: 11.77 g
Fiber per serving: 6.82 g
Sugar per serving: 11.63 g
Sodium per serving: 2757.92 mg