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).

Enjoy!

Rajsree Nambudripad, MD