Sesame Vegetable Stir-Fry

I’m doing the Whole 30 for the first time. It’s something I’ve been thinking and reading about for a long time, just never committed to. Fast forward years, when modern medicine has failed to help me with an ongoing-what-seems-to-be-another-chronic-issue, you just can’t help but think, it has to be something within my environment that is triggering these things. 30+ medications and treatments and not a single budge in improvement, when those treatments typically help 95% of the population? Well, I mean, I know I historically reside in the 5%, but for fucks sake! Anyway, more on that later.

Needless to say, I’ve been cooking up a storm and getting creative in the kitchen! Fortunately I consider myself pretty savvy in the kitchen and love food, so I don’t feel stress or obligation to follow specific recipes while completing this Whole 30. I probably will make some recipes, but it just isn’t my style. I’d rather create random things using quality ingredients. I had plenty of leftover protein to reheat from cooking throughout the week, so I needed a side to go with it last night, and I was craving some different flavors, Asian sounded tasty. What I ended up with had the perfect balance of sweet, spicy and nutty.

Asian Inspired Stir-Fry

  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 white onion, diced
  • 1 cup finely chopped brussels sprouts
  • 2 TBSP minced garlic
  • 2 TBSP coconut oil
  • 2 tsp dried ginger
  • Himalayan pink salt
  • Black pepper
  • Chili flakes
  • 1/4 cup coconut aminos
  • Sesame oil
  • Sesame seeds

Put all veggies, garlic, coconut oil, dried ginger, and sprinkle of salt and pepper in saute pan on med-high heat, sauteing until coconut oil is mostly absorbed and onions are starting to turn transparent. Decrease heat to low-med and sprinkle chili flakes (personal preference for spice, but I used probably 2 tsp) and add coconut aminos (soy sauce substitute), continuing to saute until everything is cooked but not mushy, maybe 3 minutes more. Reduced to low heat and drizzle sesame oil over vegetables and toss. However you decide to plate this side, garnish with sesame seeds. If you think you’ll have leftovers, I’d garnish with seeds only on specific plates/bowls so the seeds don’t get mushy in the leftover portion to be reheated. Side note – I toss the sesame oil in recipes last, because it has a low smoke point and oxidizes when heated on high heat. Perfect blend of nutty, sweet, spicy flavor!

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