Fresh and simple Ingredients:
* 1 tablespoon cold pressed avocado oil
* 1 organic red bell pepper thinly sliced
* 1-2 cups organic snap peas
* 1/2 yellow onion thinly sliced
* 1 cup organic sliced mushrooms
* 2 cups broccoli florets
* 2 cups cauliflower
* 1 cup baby corn
* 1/2 cup water chestnuts
* 1 cup organic edamame
* 1 bunch of scallions thinly sliced (slice white and green part of onion)
* 1 cup raw cashews
Ginger Teriyaki Sauce:
* 1/2 cup liquid aminos (tamari, coconut aminos, or gluten free soy sauce can be used as well)
* 1/2 cup organic coconut sugar
* 2 garlic cloves minced
* 1 tablespoon organic ginger minced
* 2 tablespoons organic rice vinegar
* 1 tablespoon guar gum (or substitute arrowroot powder)
* 1/4-1/2 cup of water depending on how thick you want your sauce. Adjust accordingly
Organic short grain brown Rice:
Cook according to package.
INSTRUCTIONS:
In a wok or large skillet add 1 Tablespoon avocado oil over medium high heat. Add sliced onion, white part of scallions, bell pepper, peas, carrots, mushrooms, broccoli, cauliflower, edamame, baby corn, and water chestnuts. Cover for 1-2 mins. Stir and cover again. Sauté until veggies are almost tender. While stir fry is cooking, stir liquid aminos, ginger, garlic, coconut sugar, guar gum, and water in a small bowl. Keep in mind that Guar gum thickens faster than corn starch. You can add water according to how thick or thin you want you sauce to be. Pour over veggies and stir until veggies are covered in sauce. Add a little bit of water if the sauce is too thick. Garnish with chopped green onions and sesame seeds if desired. Serve over brown/white rice or quinoa. Enjoy!
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DSHEA DISCLAIMER: The statements (appearing on this website) have not been evaluated by the Food and Drug Administration (FDA). The plant based recipes on this website are not intended to diagnose, treat, cure, or prevent any disease.