Stir-fry, Asian Style!

I love stir-fried veggies, all different kinds. Throw them in a pan, let them cook and eat. So easy. I have been craving an Asian style flavored stir-fry, without the soy/sodium, so I threw one together last night (also inspired by the veggies that needed to be used).

Asian Stir-Fry

  • Veggies of your choosing
  • Chopped garlic cloves
  • Dried ginger
  • Kosher salt/pepp
  • Coconut oil
  • Coconut aminos

I started by melting a little coconut oil in the pan, and adding the more firm veggies-chopped garlic and onion. I sauteed until half-way cooked, then added the two kinds of zucchini and mushrooms. I seasoned with kosher salt/pepp/dried ginger, and let cook:DSC_0113It didn’t take long until they were done, so I threw them in a bowl and tossed them in coconut aminos, a substitute for soy sauce. Lower in sodium, organic, gluten free, non-gmo, dairy free, soy free, etc. It satisfied the craving without being over-powering.DSC_0115

 

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