Authorlisa
2 Tbsp coconut oil (or use grapeseed oil; olive oil is not suited for the high temp of stir-frying)
4 cups coarsely chopped broccoli & cauliflower (can buy chopped/pre-washed for ease) –
As an alternative to broccoli, this recipe is good with any type of Asian cabbage (bok choy, napa cabbage, Chinese cabbage, or even American purple cabbage)
1 large onion (ideally use a sweet variety or a red onion for extra flavor)
1 Tbsp rice vinegar
1 tsp toasted sesame oil
1½ inches ginger, finely minced (not necessary to peel – just wash well)
4 garlic cloves, peeled and minced or pressed
1
In a wok or very large frying pan or very large short-sided pot, heat coconut oil until shimmering.
2
Add garlic and ginger and stir-fry for one minute until lightly golden brown.
3
Add vegetables and stir-fry continuously.
4
Sprinkle mixture with vinegar and oil before stirring well and continuing the last few minutes of cooking.
5
Don’t overcook (especially if you will keep leftovers). Vegetables should be crunchy.
CategoryCleanse & Detoxify
Ingredients
2 Tbsp coconut oil (or use grapeseed oil; olive oil is not suited for the high temp of stir-frying)
4 cups coarsely chopped broccoli & cauliflower (can buy chopped/pre-washed for ease) –
As an alternative to broccoli, this recipe is good with any type of Asian cabbage (bok choy, napa cabbage, Chinese cabbage, or even American purple cabbage)
1 large onion (ideally use a sweet variety or a red onion for extra flavor)
1 Tbsp rice vinegar
1 tsp toasted sesame oil
1½ inches ginger, finely minced (not necessary to peel – just wash well)
4 garlic cloves, peeled and minced or pressed