Stir Fry with Ginger Turmeric Sauce

This is my favorite way to load up on veggies and use up the fresh produce in my fridge. It’s totally customizable to what you have on hand, and you can add your favorite protein if you like! 

Materials: Wok or large frypan, sheet pan

Serves 3-4 


Ingredients&Directions


Base:
  • 1 tsp minced garlic
  • 1/2 Tbsp coconut oil
  • 2 cups chopped green beans
  • 1/2 chopped onion
  • 1 chopped red, yellow, or orange bell pepper
  • 1 head of broccoli  
  •  1 8 oz package of mushrooms (I use baby bella) 

Sauce:

  • 2 Tbsp peanut butter or almond butter  1/3 cup canned coconut milk  2 Tbsp coconut aminos or soy sauce  Juice of 1 lime  1 tsp CALM powder 1/2 tsp garlic powder A dash of cayenne pepper  1/2 tsp red pepper flakes 1/2 tsp onion powder  A dash of salt to taste 

Optional toppings: 

  • 1/4 cup chopped basil
  • 1/4 cup chopped cilantro
  • 1/4 cup pumpkin seeds
  • 1/4 cup green onion, chopped  1 avocado, sliced 

Add coconut oil to a pan on medium heat. I start by sautéing minced garlic, green beans, onions, peppers, and mushrooms in the coconut oil. In the meantime, roast a head of chopped broccoli drizzled with avocado oil and your favorite seasoning (I used a sprinkle of garlic powder) at 425 degrees F for 15 minutes- I love the crispier texture of roasted broccoli in this dish but you can definitely sauté it with the other veggies instead to save time. Add the roasted broccoli to the pan when it is done cooking then make the sauce- combine the sauce ingredients in the pan and stir, the moisture in the veggies helps mix it all together! Add the peanut butter, coconut aminos, the juice of 1 lime, canned coconut milk, and spices. Stir and allow the sauce to reduce until desired thickness is reached, about 2-3 minutes. Serve over rice, zucchini noodles, or enjoy as-is. Top with green onion, basil, cilantro, avocado, and pumpkin seeds if you desire!

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