Vegetable Stir-Fry

Quick Notes:

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Prep time: 15 mins

Cooking Time: 20 minutes

Serves: 4

Allergens: GF / DF / VG / V

Ingredients:

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• 1 tablespoon coconut oil

• 2-3 cloves of garlic, peeled and minced

• 1 inch knob of ginger, peeled and minced

• 1 small head of cauliflower, cut into florets

• 1 small head of broccoli, cut into florets

• 3 carrots, peeled and diced 

• 1 zucchini, diced

• 1/2 cup of water

• 1 tablespoon gluten-free tamari

• Juice of one lemon

• 1 cup of green beans, trimmed and cut into 1/2” pieces

• 1 cup pineapple, chopped

• 1 cup of cooked brown rice, to serve

• Cashews, roughly chopped, for garnish

• Cilantro, chopped, for garnish

How to make the stir-fry:

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1. Heat a large wok or sauté pan over medium heat and add the coconut oil, garlic and ginger. Cook for 1-2 minutes or until fragrant.

2. Add the broccoli, cauliflower, and carrots to the wok or sauté pan one at a time and allow to brighten before adding the next vegetable, cook for a few minutes before adding the zucchini.

3. Once the vegetables are near-tender, add the water, tamari, and lemon juice, to cover. Allow the vegetables to steam for a few minutes.

4. Add the green beans, chopped pineapple and stir until heated through, being careful not to overcook the vegetables (I like mine with some crunch).

5. Arrange the prepared rice on a serving plate, top with cooked vegetables and the prepared garnishes.

Meet Elisa

As a Mama, wife, CEO, executive, and fertility advocate, Elisa is passionate about redefining motherhood.

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