Is your diet lacking vegetables or is your protein lacking a side-kick? This recipe is a great solution! As you may have noticed, I like recipes that are quick to make. A stirfry is an easy and healthy way to assemble a meal fast! This recipe takes a total of only 5 minutes to cook! It is also very versatile - you can change up the vegetables, you can add your favorite protein, or you can go meatless. Cashews are a great source of magesium and give this dish a nice added texture and flavor. In this recipe I use one of my favorite cooking tools - the copper wok. It gives you plenty of room to fit all your vegetables without them spilling out of the pan and it is super easy to clean too! This recipe is low-sodium, soy-free, dairy-free, gluten-free, vegan, AND delicious!
1 baby bok choy, chopped
1/2 small eggplant, chopped
1 cup shredded carrots
1 cup broccoli florets
1/2 red bell pepper, sliced into strips
6 oz. sliced shiitake mushrooms
1/3 cup organic unsalted cashews
3 cloves garlic
1 TBSP grated ginger (fresh or in jar)
3 TBSP coconut aminos
3 TBSP vegetable broth
1 TBSP arrowroot starch
1 TBSP organic sesame oil
1 TBSP water
Prepare everything in 3 bowls (2 medium/large and 1 small). This makes it super easy to have everything ready for a speedy meal. In bowl #1, add water, bell pepper, broccoli, garlic and ginger.
In bowl #2, add carrots, bok choy, shiitake mushrooms, eggpla and cabbage.
In bowl #3 (small bowl), whisk together the coconut aminos, vegetable broth and arrowroot starch.
Heat your wok on medium-high heat and add sesame oil. After 1 minute, add ingredients from bowl #1 and cook for 1 minute. Next, stir in ingredients from bowl #2 and cook for 2 minutes. Finally, stir in ingredients from bowl #3 (whisk again before adding to the wok) and cook for 2 minutes. Divide into bowls and dig in!