Veggie Stir Fry

I’m visiting my son Tai in Jackson Hole for the week. He loves when I make him some Chinese food.

This is a basic stir fry that uses whatever fresh veggies you have on hand. The secret is to semi-steam the veggies in water to keep them nice and crunchy. The sauce is also unique in that I use the white navy bean instead of corn starch to thicken it. Using the white navy bean gives the dish more protein and doesn’t expose your gut to the glyphosates that are used to grow America’s corn.

Sauce

Place the following ingredients in a ninja or blender of your choice and blend until smooth

1 inch piece of fresh ginger

3 T coconut aminos

1/2 c white navy bean

2 T white wine vinegar or muun chi Golden Kvass

2 dates

3 cloves garlic

2 T almond butter

1 T toasted sesame oil (optional)

1 tsp red pepper flakes

Chop your vegggies into bite size pieces:

1 c broccoli florets

1 red pepper

1 yellow pepper

1 c snow pea pods

1/2 c enoki mushrooms

1/2 onion

2 T muun chi Sweet Immunity

2 T coconut oil

(Optional protein - 1c tempeh or tofu marinated in coconut aminos with minced ginger and diced scallions)

Chopped cashews and sesame seeds for garnish.

Melt the oil on high temp; add the Sweet immunity before the oil begins to smoke. Add all the ingredients, beginning with the onion. Toss and then add 1/4 c water and cover for about 2 min.

When the veggies are still crispy and bright, remove from pan and put in a dish. Set aside.

Add the sauce to the pan along with any liquid from the veggies (and the optional protein) When bubbly add all the veggies and toss well. Serve sprinkled with chopped cashews and sesame seeds.