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Vegetable Stir Fry

Author: Heidi Boortz
Servings : 4


  • 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


  • 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.


NOTE:  This goes great Brown Rice
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