ETL Stir Fry
IntroductionI used coconut oil to fry the mushrooms to crispy brown then water the rest of the time to steam fry in the same pan. I used coconut oil to fry the mushrooms to crispy brown then water the rest of the time to steam fry in the same pan.
1 T. coconut oil
2 cups sliced mushrooms
1 leek, sliced and washed, white & green tops = 2 cups
1 cup chopped asparagus stems (tips saved for salad)
6 cloves roasted garlic
1 package fresh stir fry mix (diagonal sliced carrots, snow peas, broccoli florets. Package was 4 servings)
1/2 c. chopped parsley
100 g. mini sweet pepper sliced into wheels
Serve with cooked lentils, rice, or oat groats. I like mine with a piece of sprouted barley bread spread with cashew or almond butter.
If you are not vegan, this would be a delicious 1/2 plate with Lundberg black japonica rice and a roasted chicken thigh.
Fry mushrooms until browned.
Add leeks and asparagus stems. Fry 1 minute.
Add roasted garlic cloves, Smash with fork.
Add 1 cup water and stir.
Add the rest of ingredients. Stir. Cover.
Steam 3 -6 minutes. Time depends on how crunchy you want your veggies.
Serving Size: Makes 4 servings, about 1 heaping cup each. Essentially you need to divide your final stir-fry into 4 portions. The less you fry-steam the last veggies, the more bulk you will have.
Number of Servings: 4
Recipe submitted by SparkPeople user BRAVELUTE.