I was in the mood for spice the other night, with a lot of vegetables in the fridge, so I threw this together and it was fabulous!

Spicy Asian Inspired Stirfry

• 1 package mushrooms
• 1 green bell pepper
• 1 red onion
• 3 carrots
• 10 garlic cloves, chopped
• 1 bag broccoli slaw
• Crushed red pepper
• Powdered ginger
• Black pepper
• Cashews for topping
• Coconut aminos

I chopped everything so it was ready to go, then melted about 1 TBSP of coconut oil in a sauté pan. I added the more firm vegetables first, garlic, carrots, onion. Then I added the pepper, and broccoli slaw. I generously sprinkled with crushed red pepper, powdered ginger and black pepper. I continued sautéing until the broccoli slaw started to cook down, about 10 minutes, and then added the mushrooms (and a dollop more of coconut oil), until cooked. All vegetables were crisp, and spicy! Last, I topped with cashews, and tossed until they warmed. Sprinkled with coconut aminos as a soy sauce replacement, and voilà! Spicy Asian Inspired Stirfry 🙂