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Ginger Garlic Stir Fried Vegetables
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Ingredients
2
tablespoons
coconut oil
3
carrots
1/2
small head cauliflower
medium head of broccoli
1/2
zucchini
1
tablespoon
minced ginger
1
cup
snap peas
Sauce
4
tablespoons
cold water
2
teaspoons
arrowroot starch
4
tablespoons
coconut aminos
2
tablespoons
Chinese cooking wine
1 1/2
tablespoons
raw honey
5
cloves
garlic
minced
1
tablespoon
chili sauce or paste
4
teaspoons
rice vinegar
1
teaspoon
fish sauce
optional
Instructions
Chop vegetables into bite size pieces and set aside.
In a small bowl, mix arrowroot starch into the cold water until starch is dissolved. Add the rest of the sauce ingredients and stir until well-mixed.
Heat coconut oil in a large skillet or wok over medium heat.
Once the oil is shimmering, add sliced carrots and cook until softened, about 5 minutes.
Add cauliflower and cook 2-3 minutes. Next add broccoli, zucchini, and minced ginger.
Stir fry vegetables until soft, about 5 more minutes.
Pour sauce over vegetables and add snap peas. Stir fry for two more minutes, ensuring veggies are well-coated in sauce.
Notes
Omit fish sauce for a vegetarian dish. Substitute honey with maple syrup or another sweetener for vegan option.