Asian Veggie Stir Fry

Plan Z Phase: This is a Z2 (ZReduction) recipe. This dish can be served with something as simple as a grilled steak or a baked chicken breast.  If you want an American-Asian combo this is the way to go.  It’s also designed to be served with my seared sea scallops recipe for a more Asian-directed entrée.

Servings: Serves 2 (can be doubled easily)

Ingredients:

2 cups of a variety of vegetables. I used:

• 1 red bell pepper, chopped to large chunk (1” pieces)
• 1 bunch of green onions. Trim off the root end, wash and then cut into 1” pieces
• 1 baby bok choy  (cut off the stem end and then wash thoroughly) Cut that into chunks about the same as the red pepper)
• 1 cup of pea pods (snow peas).  To prep them just gently zip off the stem end to strip it.
• 2 tsp of minced, fresh ginger (jar ginger can work in a pinch)
• 2 Tbl of Bragg’s Aminos
• water
• ½ tsp of sesame seeds (optional)

Instructions:

In a large saute pan, add a spritz of olive oil. Put in all veggies and begin to saute to loosen them. Add the Bragg’s and stir. Keep stirring. This is how Asian cultures stir-fry. Very soon add the water before the Bragg’s scorches on the bottom of the pan. Add the ginger and lastly add the sesame seed. This whole process of stir frying won’t take more than five minutes for al dente veggies. If you like your veggies softer, keep cooking but you might need to add a bit more water.

This served 2+. My husband is not on ZReduction so he happily ate the extras. If you have kids or guests you can double this and probably get enough for 6 for a side dish. This will also transport very easily and reheat in a microwave.

Enjoy!

Cheers,