This dish can be as flexible as you want it to be! Use the veggies in your fridge and make as much or as little as you want. I prefer to make A LOT so that I can make it once and eat multiple meals from it. Also, I used to use stir fry “sauce” but now (because I don’t like the artificial ingredients and the high fructose corn syrup in those.. ) I use all sorts of things to add flavor.. coconut aminos, salad dressing, marinades.. (the rule is natural, organic, limited sugar and no HFCS!) Basically whatever sounds like it will taste good and that I have on hand! Get creative and surprise yourself! * See note for making this KETO friendly at the bottom!
Start with a large fry pan or wok..
Avacado oil to coat (few tablespoons)
1 large red or yellow onion – diced
6-8 garlic cloves – fine chopped
1-2 inch of fresh ginger – fine chopped
1-2 inch of fresh turmeric – fine chopped
(sauté all for a few minutes)
Add (thickest, hardest veggies first)
1-2 zucchini – sliced
1-2 summer squash – sliced
1-2 red, yellow or orange bell pepper – diced
(can also add any or all, celery, carrots, bok choi, red cabbage, broccoli,)
sliced mushrooms (container)
bag baby spinach and/or baby kale (takes up a lot of space & then wilts down to almost nothing!)
(are you seeing the concept of “cooking a rainbow”? Just think of all the micronutrients!!!)
Add in ‘stir fry’ option.. I like coconut aminos (buy in the same area as you find soy sauce).. can also use some ginger or orange base salad dressings or marinades (watch the sugars!).
Add in spices, herbs and pepper – suggestions
(fresh if possible/dry is ok too) – basil, oregano, rosemary, lavender (yes LAVENDER!) (fine chopped) (dry Italian seasoning or Herbs de Provence is a good alternative If you don’t have fresh) paprika, cayenne pepper, cumin, coriander, caraway seed, black pepper (all to taste).. I also like additional spice options.. so I add some “apache peppers” from my garden (tiny red HOT peppers!).. fine minced jalapenos or similar would work too.. I also add “Japanese 7 spice” to give it some zing.
I try NOT to use extra salt..– BUT if you must.. go with celtic salt, Himalayan salt, or other inland sourced salt (I like the brand “Redmonds Real Salt” ) or try seaweed flakes (which are “Salty” & yes they exist! Nori or Kelp are good options.. look on amazon or ask for them at sprouts) ..
I also use this as an opportunity to add “extra nutrients” in the form of DEHYDRATED ORGANS (yes I went there!) aka Pluck = all the goodness and NON OF THE YUK! I also add in extra greens (cuz why not) in the form of Dehydrated greens from Dr Cowan’s Garden (all organic pure greens) I like adding a variety to meals.. you pick what sounds/tastes good.
For fun.. try adding in a fresh cubed orange or some FRESH pineapple chunks and some kind of small nut.. pine-nuts are awesome or chopped pecan/walnut or slivered almonds. Can also top (just before serving) with shelled pumpkin and or sunflower seeds
Stir fry til the hard veggies are tender and the spinach is wilted and serve!
*Can add shrimp or cubed or ground chicken/turkey or pork BEFORE the veggies or make separately & serve along w/ the stir
fry.. (fun ground meat combos are 1 lb ground chicken, pork or hamburger PLUS 1 lb “Hot Italian” spicy chicken/turkey or pork. (I
typically make a pan of meat with some of the onion/garlic/ginger/turmeric and stir fry it til cooked and then add it to the veggie
mixture when done, stir and serve.
* ALL ingredients are Organic (including the spices!) and the meat is Grass Fed/Pastured/Wild Caught.. Because I just DON’T want to be eating the chemical soup that comes with commercially raised herbs, produce and meat!
*Can eat as is, or serve over quinoa, barley or a healthy rice (NOT WHITE RICE!) examples are long grain, wild, jasmine, or brown rice. (I eat as is.. cuz the veggies already have tons of carbs!) Can also be served over a bed of wilted spinach or spinach/kale mix
*This is DIFFERENT every time you make it! It’s part of the adventure! Don’t be afraid to experiment! I love this recipe because I can use up whatever is in my fridge and know it will be delish!
*As described.. this makes roughly 11 servings.. Plenty for a family meal plus lots of leftovers! It heats up well and lasts for at least a week in the fridge! Obviously you can make LESS just by putting in LESS! (the base of onion, garlic, ginger, turmeric is important.. just use less.. the rest of the ingredients are up to you!) ENJOY!
* To make this KETO – just remove any higher carb options (aka fruit, sweet dressings or marinades, rice/quinoa) and stick with the GREEN options!