Loaded Veggie Stir Fry
A simple and healthy meal that will get your kids or hubby to eat veggies!
Equipment
- skillet
- spatula
Ingredients
- 2 carrots, sliced
- 4 ribs of celery, sliced
- 1 cup mushrooms, sliced
- 1 zucchini, sliced
- 1 tbsp avocado oil
- 1 tsp sesame oil
- ¼ cup coconut aminos or soy sauce teriyake sauce works too
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp ground ginger
- salt to taste
Instructions
- Chop the veggies roughly the same size so they cook evenly.Preheat your skillet on medium high heat.
- Add the oil to evenly coat the pan. Carefully add the celery and carrots first. They will take the longest to cook. Then add the zucchini and mushrooms.
- Add onion and garlic powder, ground ginger, and salt. Stir to combine.Add coconut aminos and salt. If the pan is looking too dry, add splash of water.
- Cook until your veggies are cooked through. I like mine with a bit of a bite.Drizzle in the sesame oil and taste for seasoning. Stir to combine and turn off the heat.
Notes
Salt at the end and taste for seasoning, because coconut aminos or soy sauce are high in sodium.
Begin to cook rice or noodles when the skillet is preheating so veggies are done at roughly the same time.
This is a great way to use leftover protein. Add toward the end of cooking just to heat it through.
Any leftovers are great for lunch the following day, or for breakfast with a fried egg.