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Now on to this delicious stir fry!
This stir fry is one of my go-to meals for a dinner that is fast, easy and delicious. By forgoing the meat and using precut veggies, this hearty dish makes a great week night meal. It’s inexpensive and is really customizable to what you like or what you have on hand. Which is pretty perfect for… just about everyone!
I love remaking Asian style dishes because those are the kind of meals that often call for a lot of sugar, salt and oil. All the big no-no’s. I changed up a few items to both simplify and healthily this stir fry. If you want to add meat it’s an easy addition. But this stir fry is filling and flavorful enough to stand on it’s own. Enjoy!
2 teaspoons Arrowroot
1/3 cup Coconut Sugar
6 Tablespoons Cold Water
5 Tablespoons Bragg’s Amino Acids
2 teaspoon Sesame Oil
1 teaspoon Ginger
4 Tablespoons Grapeseed Oil or Coconut Oil, plus more as needed
1/2 teaspoon Pink or Sea Salt
1/2 teaspoon Pepper
1/4 teaspoon Lemon Pepper
2 teaspoons minced Garlic
2/3 cup slivered almonds, toasted
3 cups Thai or Asian Veggie Mix of choice
2 cups Cooked Rice*
In a small bowl, combine the arrowroot and coconut sugar. Stir in the water, amino acids, sesame oil and ginger until smooth and set aside. In a small pan, toast the slivered almonds over medium heat for a couple minutes until toasted. When they are fully toasted, you will be able to smell a more robust almond scent. Set aside.
In a large fry pan, heat oil over low medium heat. Add veggie mix of choice and cook the veggies until they start to become soft and warm. Add the salt and pepper, lemon pepper and garlic. Stir fry the veggies for 2-3 more minutes, until the veggies are hot and begin to brown and caramelize. Reduce heat to medium low and add the prepared sauce. Mix the sauce into the vegetables until warm and well combined. Add the toasted almonds. Cook and stir for another 2 minutes until the flavors are combined and the sauce thickens. Serve hot with the cooked rice.
*I usually like to use brown rice, but sometimes I combine 1 part brown and 1 part sticky rice for a more authentic dish and to please any picky eaters. :)