Ginger-Garlic Veggie Stir-Fry

Asian-Inspired Vegetable Stir-Fry

Ingredients

• 1 tbsp avocado oil
• 2.5 cups cauliflower florets
• 1½ cups shredded cabbage (purple or green)
• 2 small zucchini or yellow squash, diced
• 1 medium daikon or 4–5 radishes, thinly sliced
• 1 carrot, julienned or 1 cup shredded carrots
• 1 bell pepper, sliced
• 2 tbsp fresh ginger, finely grated
• 2 garlic cloves, minced
• Bunch of green onions, sliced
• 3 tbsp coconut aminos or tamari (low sodium)
• 2 tbsp toasted sesame oil (for flavor)
• Juice of 1 lime
• Sesame seeds for garnish
• Fresh basil for garnish
• Red crushed pepper (optional)
• Salt & pepper, to taste

Instructions

1. Prep all your veggies first — this dish comes together quickly once the heat is on.
2. Heat avocado oil in a large skillet or wok over medium-high heat.
3. Add ginger and garlic; stir for about 30 seconds until fragrant.
4. Add cauliflower and cook for 7–10 minutes, stirring occasionally, until beginning to brown. (Chop small for quicker cooking.)
5. Add carrot, daikon or radish, zucchini, and bell pepper. Stir-fry for 2–3 minutes.
6. Add in seasonings as you go
7. Stir in shredded cabbage, coconut aminos, and green onions. Cook another 2–3 minutes until veggies are crisp-tender.
8. Turn off the heat and drizzle in toasted sesame oil and lime juice.
9. Top with fresh basil, sesame seeds, and additional green onions before serving.