Slice or chop all of the ingredients before starting, so nothing gets overcooked while you prep other vegetables. This way everything gets cooked as it should. There should be a variety of textures, with some crispness remaining.
1-2 Tbsp. coconut or olive oil
1 large sweet or purple onion, thinly sliced
1 garlic, squeezed through a garlic press1-2 Tbsp. coconut or olive oil
1 large sweet or purple onion, thinly sliced
carrots, sliced julianne style (as shown)
lean beef for stir fry, sliced thin
yellow squash, sliced
broccoli flowerettes, broken in small pieces
snow peas
about 1 Tbsp. ginger paste (found in produce department)
Ginger Paste - How to Make Your Own
salt and pepper to taste
soy sauce, if desired
Heat a couple tablespoons of olive or coconut oil in a stir fry pan or skillet. Stir fry the onion until limp, even browned a bit, along with the garlic. Add the carrots next, since they need more cooking time than the other vegetables.
Other vegetables that can be added to a stir fry:
Red, yellow and green peppers, fresh green beans that have been blanched, peas, water chestnuts, Chinese cabbage, zucchini, fresh spinach, butternut squash, sweet potatoes, and more.
Red, yellow and green peppers, fresh green beans that have been blanched, peas, water chestnuts, Chinese cabbage, zucchini, fresh spinach, butternut squash, sweet potatoes, and more.
