This dish is one of those recipes that you decide to make just because you are doing the whole 30, but not really expecting much. And then it blows you away. It’s by far the best stir-fry I have ever had.
The vegetables were crunchy, juicy and coated in tamari sauce . I was meant to add a fried egg to this but as soon as I tasted the stir-fry, I couldn’t wait to eat so I ditched the egg idea. That’s how good it was. I made a big batch to freeze but it didn’t even last the day, I had it for lunch, afternoon snack and dinner. A definite must try even for those who don’t like vegetables.
A mix of chopped vegetables (I used broccoli, carrots, green beans, zucchini, celery, and red capsicum)
Half medium cauliflower. grated using the larger side of the grater.
2 cloves garlic, minced
1 onion, chopped
1 Tablespoon grated ginger
1 tablespoon olive oil
1 Tablespoon sesame oil
2 Tablespoon soy/tamari sauce
1 tsp dried parsley
Salt and pepper to taste.
In a small bowl, whisk together soy sauce, sesame oil and ginger and set aside.
Heat oil in a large pan, add parsley, garlic and onion and cook until the onion has become translucent , about 3 minutes.
Add the carrots, broccoli, green beans and zucchini, and cook stirring until the vegetables are tender. Stir in the celery, cauliflower and capsicum and cook for a further few minutes.
Pour the sauce over the vegetables and mix through. Season to taste with salt and pepper.
Serve and enjoy!