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Use-Whatever-You-Have-Veggie Stir Fry

09 Mar

I love stir fry veggies of any kind. Seriously, nothing could really go wrong with stir fry. It’s simple, easy and healthy as well.

Use-Whatever-You-Have-Veggie Stir Fry
Just like the title, feel free to throw in any veggie combo based on what you have in your pantry. Measurements are approximate.
I had:

Diced tomatoes

Soaked shredded cloud fungus

Button mushrooms-diced - plus minced shallots

Half cabbage-shredded (discard the core)

Seasonings:
Salt
White pepper
Sesame oil
Coconut aminos
Coconut flour (to thicken the sauce)

Directions:
1. Heat the skillet in medium high – melt 1-2 tsp ghee
2. Saute the shallots until translucent
3. Mix in the mushroom first, then tomatoes, then the shredded cloud fungus, and lastly the shredded cabbage. The basic rule is cook the hardest veggies first (if you have carrots, put them first etc).
4. Season with salt, pepper and coconut aminos
5. In a small cup, mix 1 tsp of coconut flour with a bit of water (just like how you usually do with corn starch) then pour in the mixture to the veggies

Hmm, apparently I didn’t put enough, but I was too lazy to experiment further because it tasted good already. I was thinking to just mix the coconut flour directly to the sauce, but then I didn’t want to mess the dish.

The sauce was still watery, not thicken as I wanted it to be

Anyway, it’s still good! Simple, fast, and healthy dish in 15 minutes.

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3 Comments

Posted by on March 9, 2011 in recipe

 

Tags: , , ,

3 responses to “Use-Whatever-You-Have-Veggie Stir Fry

  1. LeQuan

    March 9, 2011 at 10:25 pm

    I didn’t even know there was coconut aminos and coconut flour. How cool! The stir fry looks yummy 😛

     

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