The only stir fry recipe you will ever need. So easy to make and full of flavor without chemicals, additives, or sugar.
Prep Time15minutes
Cook Time20minutes
Total Time35minutes
Servings4
Ingredients
1large sweet potato
1/2tablespooncoconut oil
1large onionpeeled and diced
2large cloves garlicpeeled and minced
2large carrotstops removed, washed, and diced
1tablespoongingergrated
1large red pepperseed and stem removed, cubed
8ouncessliced mushrooms
2cupsbroccoli floretsfresh or frozen
Sauce
1/2tablespoonapple cider vinegar
1/4cupsoy sauce or tamari
1teaspoonmiso paste
1/2tablespoontahini
1tablespoontoasted sesame oil
Instructions
For the sweet potato noodles, preheat the oven to 425 degrees F and cook the sweet potato whole for about 10 minutes (it will not be fully cooked at this point).
Melt the coconut oil in a large saute pan over medium heat.
Add the onion and saute until translucent, about 5 minutes.
Add the garlic and carrot and saute another 5 minutes.
Add the ginger, pepper, and mushrooms and saute another 3-5 minutes.
Toss in the broccoli and the sauce ingredients, mix to combined everything.
Spirilize the sweet potato noodles and add them to the stir fry.
Cover and allow the veggies to cook through and the sauce to slightly thicken, about 5-8 minutes.
Serve immediately.
Store left overs in an airtight container for up to one week.
**If you want to add cubed chicken or steak cook in a separate pan and add to the stir fry in the last 5-8 minutes.