Vegetable Stir-fry

Vegetable Stir-fry

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  • 1/2 cup vegetable broth, divided no added sugar or oil
  • 1 cup asparagus, cut on diagonal or broccoli or cabbage
  • 1 cup celery, cut thinly on diagonal
  • 1 cup onion, sliced
  • 1 clove garlic, sliced
  • 1/2 cup snap peas, halved
  • 1/2 cup mushrooms, thinly sliced
  • 2 Tbsp coconut aminos or Bragg Liquid Aminos or tamari soy sauce
  • 1 tsp sesame seeds, for garnish Optiona
  • green onion, sliced for garnish


  • In a large skillet or wok, add broth, asparagus, celery, onion and garlic. Cook on medium-high heat until onions are translucent.
  • Add snap peas, mushrooms and coconut aminos. Cook another 5-10 minutes. (Add broth as necessary to prevent burning.)
  • Garnish with sesame seeds and green onion.


1 serving = 2 cups vegetable
Add your choice of protein: chicken breast, steak, shrimp or tofu.
Try serving over Cauliflower Rice.