Vegetable Stir-Fry

This dish strikes a perfect balance of savory, sweet, tangy, and spicy flavors that’s truly delicious! 
It will make you want to eat more vegetables! 😊

Ingredients:
1 large yellow onion, diced
3 cloves of garlic, minced
2 broccoli crowns, chopped
8 oz of portobello mushrooms
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 zucchini, sliced
Olive oil

Sauce:
2 tablespoons of sesame oil
2 tablespoons of tamari sauce, which is a gluten-free soy sauce, or use coconut aminos if you are soy-free
2 tablespoons of rice wine vinegar
2 tablespoons of maple syrup
2 tablespoons of organic sambal oelek chili paste

Instructions:
1.  In a large pan, sauté the onions and garlic with olive oil on medium-low heat for a few minutes until fragrant.
2.  Add the mushrooms and sauté for about 5 minutes until they have shrunk in size and browned.
3.  Meanwhile, mix together all the ingredients for the sauce in a bowl.
4.  Add the rest of the vegetables and the sauce and an additional 1/2 tsp of salt and 1/4 tsp black pepper.
5.  Sauté for 2-3 minutes to bring out the flavors, then cover with a lid for 2-3 minutes, being careful not to overcook the vegetables.

Feel free to modify this recipe to add a protein of your preference (chicken, shrimp, or organic tofu).

This pairs well with basmati rice, or cauliflower rice (a great option for those looking to reverse insulin resistance).