Vegetable Stir Fry over Jasmine Rice

There is nothing more delicious than an awesome stir fry over fresh jasmine rice. Even better…when it takes 20 minutes to make. So, an asian or southwest stir fry is often on our menu. It is simple, can easily be interchanged to adapt to the veggies you have in your house and generally, it is a crowd pleaser so I love making it for guests too!

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Vegetable Stir Fry over Jasmine Rice

Servings

Ingredients

• 2 tbsp sesame oil
• 3 garlic cloves minced
• 1 onion sliced
• 1 tbsp coconut aminos can substitute with soy sauce
• 2 tbsp low sodium shoyu sauce can substitute with soy sauce
• 1/4 cup mirin can substitute with white wine
• 1 tbsp fresh parsley chopped (optional- extra for garnishing)
• 1 zuichini julienned
• 1 red pepper julienned
• 1 small head of broccoli cut into florets

Servings Ingredients 2 tbsp sesame oil 3 garlic cloves minced 1 onion sliced 1 tbsp coconut aminos can substitute with soy sauce 2 tbsp low sodium shoyu sauce can substitute with soy sauce 1/4 cup mirin can substitute with white wine 1 tbsp fresh parsley chopped (optional- extra for garnishing) 1 zuichini julienned 1 red pepper julienned 1 small head of broccoli cut into florets

Instructions

1. Heat sesame oil.
2. Toss in garlic for a couple of minutes to saute.
3. Toss in onions for 5 minutes until they become translucent.
4. Add red peppers, zucchini, coconut aminos, shoyu, mirin, parsley and cook on medium for about 10 minutes so that the veggies are a little softer but still crispy.
5. Toss in broccoli and cook for about five minutes so that the broccoli is bright green.
6. Garnish with fresh herbs and serve over delicious jasmine or basmati rice.

Recipe Notes

Use organic ingredients if possible. Feel free to add in organic chicken slices, grass fed meat strips, cashews or organic cubed tofu. I also love to interchange my vegetables. Mushrooms, snow peas and carrots also make great additions. By Tracy Posillico

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