Vegetable Stir-fry

Stir-fry dishes are great to make in the middle of the week when you want to throw together a healthy meal but are short on time – open up the vegetable drawer and use what you have on hand!


*Serves 2 to 4



1 tablespoon coconut oil or olive oil

1 small red onion, sliced

1 head of broccoli, cut into bite-size florets

1 cup sliced mushrooms

1 red or orange bell pepper, cored, seeded, and sliced into small strips

½ cup snow peas, ends removed

2 carrots, sliced into thin rounds

2 cloves garlic, minced



½-inch piece of fresh ginger, grated

1 tablespoon tamari

1 tablespoon water

½ teaspoon mirin

1 teaspoon maple syrup

1 teaspoon red pepper flakes

1 tablespoon freshly squeezed orange juice



HEAT A SAUTÉ PAN over medium heat. Add the coconut oil and onion. Sauté the onion for 2 minutes. Add the broccoli, mushrooms, bell pepper, snow peas, carrot, and garlic to the pan. Cook for another 3 minutes. To make the marinade, mix the ginger, tamari, water, mirin, maple syrup, chili pepper flakes, and orange juice in a small bowl. Whisk together. Allow the marinade to condense for 2 to 3 minutes. Pour the marinade over the vegetables. Serve with brown rice or on its own.

Recipe by Elise Museles of Kale and Chocolate. First appeared in The Microbiome Solution (Penguin 2015).