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Make this healthy seasonal quick fry that’s speedy and loaded with seasonings.
Elements:
- Cauliflower
- Bell peppers
- Julienned carrots
- Green peas
- Portobello
- Green onions
- fresh garlic
- Ground ginger
- Low-sodium soy sauce
- Sesame oil
- Vegetable oil
- Kosher salt
- Freshly ground pepper
- Shrimp
Directions:
- Wash all the seasonal vegetables into uniform sizes.
- Heat the olive oil in a frying pan over a high temperature.
- Introduce the onions and simmer until tender.
- Introduce the minced garlic and ginger and cook for about a minute.
- Add the snap peas and carrot slices to the wok and stir-fry for about until tender-crisp.
- Put in the portobello and green peas and stir-fry for another 3-4 minutes.
- Insert the tamari and sesame-based oil into the wok and combine well to distribute evenly the vegetables.
- Sprinkle with salt to taste and pepper to taste as needed.
- For added protein, include the chicken and fry until protein is cooked through.
- Offer the seasonal vegetable stir-fry over noodles or whole wheat noodles.
- Add with green onions if desired.
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