Stimulating Stir-Fry

  • 1 Tbs. corn starch
  • 1 Tbs. low-sodium soy sauce or tamari sauce
  • 1 Tbs. sesame oil
  • ½ cup cold water
  • ¼ cup vegetable broth or 2 tsp. refined coconut oil for sautéing
  • 2 garlic cloves, minced
  • 1 Tbs. ginger, finely grated
  • 14 oz. package firm or very firm tofu for vegetarians
  • 1 lb. peeled and deveined shrimp
  • 1 cup carrots
  • 1 cup broccoli florets
  • ½ cup mushrooms, sliced
  • 1 cup bok choy, thinly chopped
  • ½ cup snow peas
  • ¼ cup bean sprouts
  • 2 green onions, cut in 2” pieces
  • ¼ cup shaved almonds

In advance, prepare sauce.  Mix cornstarch, soy sauce, sesame oil and water.  Blend well and set aside.

Heat the vegetable broth or water in a non-stick wok or large skillet over medium heat.  If not using a non-stick wok (or adding tofu or shrimp), you may have to use unrefined coconut oil for sautéing.

Add ginger and garlic for about a minute.

Add either tofu or shrimp and stir for about a minute.

Add carrots and broccoli for about a minute.

Add mushrooms and bok choy for an additional 2 minutes.

Add snow peas, sprouts and green onions last, for about one minute.

Add sauce and mix into vegetables until thickened for about 10-20 seconds.

Serve hot.  You may choose to serve over brown rice or barley.