Build Me Up Paleo Mandarin Ginger Stir-fry

I use stir-fry as a clean up for my fridge. When it is coming to the end of the week, and I need to use up the rest veggies a stir- fry is a great option. Feel free to mix and match different veggies that you might have laying around. Always, the best ingredients are the ones you already have. Like a little spice? So do I but since I cook for three young boys I tend to leave it out and spice it up with my favorite hot sauce. To kick it up a notch add in a teaspoon (or more) of chili paste and season with some cumin.

FYI- the kids loved this. Also, this goes great with my Cauliflower coconut “rice”

Ingredients:

Stir-fry

2 bell peppers, Julianne sliced

½ red onion- thinly sliced

2 large stocks of broccoli, cut into florets and stem is peeled and chopped

4 carrots washed and cut into rounds, leave the skin on if organic

4 celery sliced

½ purple cabbage thinly shredded

1 C cashews

3 TBS of coconut oil or avocado oil

sea salt

 

Sauce

1/2 tangerine juiced

1/4 C. coco aminos or gluten free tamari sauce

2 TBS rice vinegar

1TBS grated ginger

2 TBS arrowroot powder

 

Garnishes

Toasted sesame seeds

Chopped cilantro

Sliced avocado

 

Let’s do this!

Melt oil to a large sauté pan on a medium heat. After the oil is melted, add in the onions and cook for 2-4 min. Next, add in the broccoli and cook for another 2-3 min. After the broccoli and onion start to soften a bit, add in the rest of the stir-fry ingredients. Stir every couple of minutes to ensure even cooking. Add in a pinch of sea salt.

Combine sauce ingredients and add to the stir-fry after the veggies have softened (usually around 10 min of cooking time). Allow sauce to simmer in with the stir-fry and stir to coat. Allow to cook for another 5 min. Plate and add desired topping. Voila! a super power dinner/lunch packed with vitamins, minerals and all the good stuff you need to be the super you.

Meal serves 5