Veggie Stir Fry

*Makes around 4 servings

What you’ll need:

• 1/2 cup jasmine brown rice

• 1 cup broth of choice (I used chicken bone broth)

• 1/2 cup water

• 1 tbsp salted butter

• 4-5 tbsp sesame oil

• 1/2 small/ medium yellow onion

• 3 cloves garlic, minced

• 1 inch piece of ginger, peeled & grated

• 1 cup green cabbage, chopped

• 1/4 cup chopped or grated carrots

• 2/3 cup broccoli

• 1/2 cup shiitake mushrooms, sliced (can also use any mushrooms you like)

• 1/2 cup baby corn

• 1/2 cup bamboo shoots

• 1/3 cup water chestnuts

• *you can also add bell peppers, snow peas, bok choy, etc.

• handful of sesame seeds as garnish

• optional: chili flakes for spice

For the sauce:

• 1/4 cup bone broth

• 4-5 tbsp coconut aminos

• 4 tbsp honey

• 1 tbsp rice vinegar

• salt & pepper to taste

How to:

• Bring the water + broth to a boil in a small/ medium pot, then add the rice. Cook as directed (usually around 40-45 min). When it’s almost done, add the tbsp of butter, mix well and set aside.

• In a large skillet, heat sesame oil and sauté onion for 3 minutes until translucent. Add in garlic & ginger and sauté for another few minutes.

• Add in the rest of the veggies. Stir well and sauté for around 7-9 minutes on medium heat until everything is cooked through.

• In a small bowl, combine the sauce ingredients. Pour over the veggies and mix well.

• Add in the cooked rice and mix together.

• Garnish with sesame seeds and optional chili flakes.

• Enjoy!