Veggie Stir-Fry (adapted from Team Beachbody)
Makes 1 serving
½ tsp. olive oil
½ clove garlic
½ tsp. grated fresh ginger
½ cup green beans
½ cup sliced fresh carrot
½ cup sliced fresh red bell pepper
¼ tsp. sea salt
2 Tbsp. organic vegetable broth
Heat oil in medium skillet over medium heat; add garlic and ginger. Cook, stirring frequently, for 1 to 2 minutes or until fragrant. Add green beans, carrot, bell pepper, salt, and broth. Cook for 7-10 minutes, or until vegetables are tender-crisp.
Easy Stir-Fry (from Sarah Manaresi’s Kitchen)
3 carrots, peeled, and cut into thin strips
1 large zucchini, cut into thin strips
1 large yellow squash, cut into thin strips
1 small onion, thinly sliced
½ an eggplant, cut into thin strips
1 red bell pepper, cut into thin strips
1-2 pounds of chicken, stir fry beef, or pork
1 tbsp of sesame oil
soy sauce to taste
salt and freshly ground pepper to taste
Julienne (cut into long thing strips) the carrots, onions, and red peppers and set aside. Julienne the zucchini, squash, and eggplant, and set aside. The important thing is that these are all cut the same size and thickness for even cooking! Slice your meat of choice into bite-sized pieces.
In a wok or frying pan, add a little bit of sesame oil just to coat the bottom. Turn on medium heat. Lightly season the meat with salt and pepper. In batches, cook the meat to your desired doneness. You do not need to add oil every time.
Meanwhile, add 1 tsp. of sesame oil to a large pot. Turn on medium heat. Lightly season the carrots, onions, and red peppers with salt and pepper. Add to the pot and make sure they are lightly coated with the oil. Sautee for 5 minutes. Lightly season the zucchini, squash, and eggplant with salt and pepper. Add to the pot. Add 1 tsp. of sesame oil and make sure they are lightly coated (add more oil only if needed). Cook for an additional 15 minutes, or until your desired doneness.
Combine the meat and the vegetables and add soy sauce to taste. Serve over brown rice.
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