Ingredients:
1/4 cup finely chopped shallots or purple onion
5-6 cloves garlic, minced or finely chopped
1-2 thumb-size pieces galangal OR ginger, sliced into thin matchstick pieces
1/2 to 1 small fresh red chili, sliced, OR 1/4 to 1/2 tsp. chili flakes
1 medium-size carrot, sliced
6-8 shiitake mushrooms, sliced, or left in halves or quarters
1 small to medium head broccoli, cut into florets
1 red pepper, sliced into strips
1 zucchini, sliced into half-moons or thick matchstick-like pieces
1 cup or more snow peas
Generous handful fresh basil
2 Tbsp. coconut oil or other vegetable oil
STIR-FRY SAUCE:
1/2 cup coconut milk
3 Tablespoons chicken stock
2 Tablespoon coconut aminos
3 ½ Tablespoons fresh lime juice
2 Tablespoons apple juice
2 cloves garlic, minced
1/3 to ½ teaspoon dried crushed chili (chili flakes)
2 teaspoon agave nectar
Directions:
Combine all ‘Stir-Fry Sauce’ ingredients, stirring well. Taste-test the sauce, keeping in mind that the first taste should be spicy-salty, followed by sweet and finally the rich taste of the coconut milk. Adjust these flavors to suit your taste, adding more lime juice if too sweet or salty (note: it will be less salty when combined with the stir-fry).
Heat a wok or large frying pan over medium-high heat. Drizzle 1-2 Tbsp. oil in the pan and swirl around, then add the shallot/onion, garlic, ginger, and chili. Stir-fry 2 minutes, then add the carrot and mushrooms plus 1/4 of the stir-fry sauce. Stir-fry 2-3 minutes.
Add remaining vegetables plus remaining stir-fry sauce, enough to gently simmer vegetables in the sauce. (Note: this is a ‘saucy’ stir-fry that is never dry – the sauce is meant to flavor the rice or noodles it is served with). Simmer until all the vegetables are cooked but still bright green with some crispness.
Remove from heat and do one last taste-test. If not salty enough, add a little more coconut aminos. If too salty or sweet, add another squeeze of lime juice. Add more agave or chili if desired.
Top with fresh basil.
Makes 4 servings
This recipe was inspired in whole or in part by About.com
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