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Vegetable Stir Fry

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

Try fun veggies you’ve never tried in this healthy Vegetable Stir Fry recipe, like purple cauliflower!

Vegetable Stir Fry

Author: Heidi Boortz
Servings : 4

Ingredients

  • 1 cup cashews
  • 1/2 lb purple cauliflower cut into florets
  • 8 oz sugar snap pea pods
  • 1 red bell pepper cut into strips
  • 2 carrot peeled and shredded
  • 2 Tbsp coconut oil
  • 1 tsp sesame oil
  • 2 tsp bottled minced garlic
  • 3 Tbsp Bragg Liquid Aminos
  • 2 tsp cornstarch
  • 2 green onion thinly sliced

Instructions

  • In a small skillet, toast cashews over medium heat, stirring frequently, until beginning to brown. Remove from heat and set aside.
  • Heat coconut and sesame oils together until hot. Add garlic. Cook 30 seconds. Add cauliflower, pea pods, red bell pepper, and carrots. Cook, stirring frequently, 5-7 minutes or until vegetables are tender-crisp.
  • Mix cornstarch with 3 Tablespoons water. Add cornstarch mixture and liquid aminos to vegetables in pan. Stir well. Cook until beginning to thicken, about 1 minute.
  • Top stir fry with cashews and green onions. Serve over cooked brown rice, if desired.

Notes

NOTE:  This goes great Brown Rice
Tried this recipe?Let us know how it was!
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