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.
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
Directions
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.
Authorlisa
