Vegetable Stir Fry



1/4 cup finely chopped shallots or purple onion


5-6 cloves garlic, minced or finely chopped


1-2 thumb-size pieces ginger, sliced into thin matchstick pieces


1 medium-size carrot, sliced


5-6 shiitake mushrooms, sliced, or left in halves or quarters


1 small head cauliflower, cut into florets


1 small head broccoli, cut into florets


1 red pepper, sliced into strips


2-3 cups baby bok choy, or other Chinese cabbage (leaves left whole if not too large, otherwise cut in half or thirds)


handful fresh Thai basil


2 Tbsp. oil


Stir-Fry Sauce


2/3 cup coconut milk


3 Tbsp. Braggs liquid aminos or soy sauce


3+1/2 Tbsp. fresh lime juice


2 tsp. brown sugar




Combine all 'stir fry sauce' ingredients together in a cup or bowl. Stir well to dissolve the sugar.




1. Warm a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the shallot/onion, garlic, and ginger. Stir-fry 1-2 minutes, then add the carrot, mushrooms, and cauliflower. Also add 1/4 of the stir-fry sauce. Continue stir-frying 2-3 minutes.


2. Add the broccoli and red pepper plus up to 1/2 of remaining stir-fry sauce, enough to gently simmer vegetables in the sauce (about 2 minutes). Note: this is a 'saucy' stir-fry that is never dry - the sauce is meant to flavor the rice or noodles it is served with.


3. Finally add the bok choy or Chinese cabbage. Add more of the stir-fry sauce as needed, enough to just cover vegetables in sauce. Simmer until bok choy or cabbage is cooked but still bright green with some crispness (2-3 minutes more).


4. Remove from heat, top with fresh basil.


Note: Any leftover sauce can be stored for 1 week in a covered container in your refrigerator for future stir-fries.

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