Go Back
Print

Stir Fry

The only stir fry recipe you will ever need. So easy to make and full of flavor without chemicals, additives, or sugar.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4

Ingredients

  • 1 large sweet potato
  • 1/2 tablespoon coconut oil
  • 1 large onion peeled and diced
  • 2 large cloves garlic peeled and minced
  • 2 large carrots tops removed, washed, and diced
  • 1 tablespoon ginger grated
  • 1 large red pepper seed and stem removed, cubed
  • 8 ounces sliced mushrooms
  • 2 cups broccoli florets fresh or frozen

Sauce

  • 1/2 tablespoon apple cider vinegar
  • 1/4 cup soy sauce or tamari
  • 1 teaspoon miso paste
  • 1/2 tablespoon tahini
  • 1 tablespoon toasted sesame oil

Instructions

  1. 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).
  2. Melt the coconut oil in a large saute pan over medium heat.
  3. Add the onion and saute until translucent, about 5 minutes.
  4. Add the garlic and carrot and saute another 5 minutes.
  5. Add the ginger, pepper, and mushrooms and saute another 3-5 minutes.
  6. Toss in the broccoli and the sauce ingredients, mix to combined everything.
  7. Spirilize the sweet potato noodles and add them to the stir fry.
  8. Cover and allow the veggies to cook through and the sauce to slightly thicken, about 5-8 minutes.
  9. Serve immediately.
  10. Store left overs in an airtight container for up to one week.
  11. **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.

Recipe Notes

*choose organic ingredients when possible.