As much as we love the idea and flavors of slow food, there are times in life that call for a quicker pace of getting food on the table. Right now! – to be more precise. And other times we feel like gorging on vegetables, rather than dense protein, without any rhyme or reason involved. Some days we just want what we want, and nothing else will do. So, when the need for an Asian-inspired stir-fry arises, go with your gut instinct and decide to make it at home instead of going out.
The reasons for cooking at home? You have the most control over all of the ingredients that go into your food. It may not seem like a big deal in the grand scheme of life, but if you are eating all organic for personal reasons, then you are fulfilling your dietary preferences. If you are trying to avoid cross contamination due to food sensitivities, know that it is also easier to cook from scratch with spices you know and trust. Avoiding food additives and artificial sweeteners? That’s when it is good to read labels – that usually doesn’t happen in a restaurant. Finally, while many Asian dishes list soy sauce as an ingredient, here you will be using coconut aminos, which are by far healthier for you.
By all means, eat out when the mood strikes, or when the situation calls for a meal on the run. But the real power of feeling good comes from knowing how to chop, slice, dice and cook up a keto stir-fry all for yourself, when that is the food you are really craving.
Vegetable Stir-Fry Recipe
Protein: 2g / %
Carbs: 14g / %
Fat: 7g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 1 bell pepper, sliced
- 8 oz. mushrooms, sliced
- 1 onion, sliced
- 1 daikon radish, thinly sliced
- 1 zucchini, diced
- 2 garlic cloves, minced
- 1 tbsp. fresh ginger, minced
- 1/4 cup chicken stock
- 1/4 cup coconut aminos
- 2 tbsp. coconut oil
- Fresh cilantro, for garnish
- Sea salt and freshly ground black pepper
- Melt coconut oil in a skillet over medium heat.
- Add the garlic and ginger, and cook until soft about 2 to 3 minutes.
- Add bell pepper, onion, daikon, zucchini, and cook 4 to 5 minutes longer.
- Stir in the mushrooms and cook 1 to 2 minutes, then pour in the coconut aminos, chicken stock, and season to taste.
- Give everything a good stir and cook until all vegetables are soft.
- Serve topped with fresh cilantro.