Oriental Vegetable Coconut Stir Fry
This Oriental Vegetable Coconut Stir Fry is quick, easy and delicious. Feel free to adjust vegetables to what is in season.
Adding shredded cabbage or fresh mung bean sprouts at the very end of the cooking is a delicious variation. Napa cabbage works very well for this too.
- Servings: 4
- Prep Time: 20 minutes
- Cook Time: 18 to 20 minutes
- 1 small zucchini or summer squash
- 2 medium carrots
- 1 broccoli crown
- 1 small onion or 4 scallions
- 2 stalks celery
- 6 mushrooms
- 2 Tbsp. coconut oil
- ¼ cup shredded coconut as garnish
- 1 Tbsp. toasted sesame oil
- 1 Tbsp. organic tamari, shoyu, homemade Worcestershire sauce or your choice of sauce Salt and pepper to taste
Clean and prep the vegetables to remove stems, etc. Slice the vegetables on the bias into quarter inch thick slices of squash, carrot, and celery. Slice the mushrooms to quarter inch slices.
Dice the onion to quarter inch pieces. Peel the broccoli stem and cut to quarter inch slices, then separate the florets into medium small clusters.
Heat the coconut oil in wok or large frying pan over medium high heat, and starting with the onions, quick stir each of the vegetables. Onions, then broccoli, carrots, zucchini, mushrooms and celery.
Do NOT forget other recipes HERE for inspiration.
If using a wok, start by placing the vegetables down into the center of the wok and then bring them up along the sides as you add each new vegetable to the center. When all the vegetables are in the pan and have each had a few minutes in the center of the wok, and the mushrooms begin to weep, add the tamari or other seasoning of your choice.
Stir for another minute or two and then remove the pan from the heat and drizzle the toasted sesame oil over the vegetables, stirring and turning. Serve at once and garnish with shredded coconut.
Originally posted 2020-08-23 08:40:38.