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
Shrimp or shelled edamame for protein (optional)
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. Add shrimp or shelled edamame. Cook for another 3 minutes (if using shrimp, cook until pink). 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. First appeared in The Microbiome Solution (Penguin 2015).