Veggie Stir Fry 101 Style
Updated: Nov 24, 2019
1/2 cup fresh broccoli florets
1 medium carrot, thinly sliced
1/2 cup shredded cabbage
1/2 cup chiffonaded bok choy
1/2 cup Snow peas, whole
1/2 cup julienned red bell pepper
1 small zucchini, cubed
1-2 tbsp coconut oil
1/4 rough chopped nuts (almonds or pistachio are a good choice)
1 tbsp crushed red pepper
In a wok or sauté pan, heat coconut oil.
Add red pepper, broccoli, and carrots and sauté for about 5 minutes.
Toss remaining ingredients together except for the nuts and cook (tossing or stirring frequently) for another 2-3 minutes.
Remove from heat and add in the nut mixture.
Cool completely before serving.
Modified to make bird friendly, recipe from Taste of Home Stir Fry