Plant Based Stir Fry

Colorful vegetable stir fry with bell peppers, broccoli, snap peas, and mushrooms.

Servings: 4

Calories per Serving:

Prep Time: 10 min

Cook Time: 10 min

Total Time: 20 min

Ingredients

1/3 cup coconut aminos

1/4 cup rice wine vinegar

2 tbsp olive oil

2 tsp arrowroot powder (or cornstarch)

1/4 cup Gut Broth (or vegetable broth or water)

2 tbsp fresh grated ginger

1/2 tsp red pepper chili flakes (optional)

4 scallions (green parts only), slived

2 cups broccoli florets

5 carrots, diagonal slice

1 bell pepper, sliced

2 cups bok choy, sliced (separate leaves and stems)

8 ounces mushrooms (baby bella or oyster mushrooms)

4 cups cooked quinoa

Instructions

  1. If quinoa is not cooked, all quinoa to cook according to package directions while cooking stir fry.
  2. In a small bowl, whisk the coconut aminos, olive oil, and arrowroot powder until smooth. Set aside.
  3. In a large skillet or wok, heat the broth over medium-high heat. Add the ginger, optional chili, and sliced scallions. Cook, for about 1 minute, stirring frequently.
  4. Add the broccoli, carrots, bell pepper, bok choy stems. Cook for 5-7 minutes, stirring frequently, until vegetables are tender. Add in the bok choy leaves and mushrooms. Stir together for 30 seconds.
  5. Add in the coconut amino mixture. Cook, while stirring, until the sauce has thickened.
  6. Serve over quinoa

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Kylie

Kylie Ivanir

Kylie Ivanir, RD, MS is a registered dietitian and founder of Within Nutrition. She helps women support their gut, balance hormones and stabilise blood sugar so they can feel more energised and at home in their bodies. With degrees from UCLA and Columbia University Medical Center, Kylie combines evidence-based nutrition with a root-cause, functional approach. Through her private practice, podcast and online community, she has supported thousands of women in improving their gut, hormone and metabolic health without restriction or overwhelm.