{ Ginger Stir-Fry }

 

Quick, easy, colorful and WAY better than takeout!

{ ingredients }

  • 3 tbs. Coconut Oil
  • 1/2 White onion, chopped
  • 1 Clove Garlic, sliced
  • 1/2 Orange Bell Pepper, chopped
  • 1/2 Small Head of RedBabbage, chopped into 1″ pieces
  • 1/2 Head of Broccoli, florets chopped
  • 3 Stalks of Celery, sliced
  • 1/4 cup Low Sodium Soy Sauce
  • 1/4 cup Fire Roasted Diced Tomatoes
  • 1 tbs. Fresh Grated Ginger
  • 4 tbs. Chili Garlic Sauce (or more if preferred)
  • 1/2 cup Vegetable Broth
  • 1/2 bag of Rice Noodles, prepared
  • Green Onions (for garnish)
  • Toasted Sesame Seeds (for garnish)

{ directions }

  1. In large pan, add coconut oil, onion and garlic and sauté about 5 minutes to soften.
  2. Stir in bell pepper, broccoli, cabbage and celery. Add vegetable broth, tomatoes, ginger, chili garlic sauce and soy sauce and stir to evenly coat.
  3. Cover and cook for about 10 minutes, or until vegetables are cooked. There should be some liquid in the bottom of the pan.
  4. Once vegetables are cooked, add in cooked rice noodles and stir. Cook a few more minutes and let the noodles start to soak up the liquid.
  5. Serve in bowls and top with sliced green onion and toasted sesame seeds (and sriracha if you are crazy like my husband).
  6. Enjoy! Yum!

Makes 6 servings. Great, quick and easy weekday meal!

{ Keep Cooking in Love & Light }

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