Healthy “Take-Out Style” Veggie Stir Fry

I was craving one of my favorite Asian takeout spots during this quarantine, and so I needed to re-create it. I really winged this one, going off flavors etc, but DAMN, I kinda nailed it!!! The sauce is amazing. While making this, I also realized how much healthier at-home asian style meals can be. I order veggie stir fries a lot at restaurants, and it’s SOAKED in oil. I mean, we really don’t even know how much oil they use, if they’re using excess sodium, or even SUGAR. (yes, a lot of stir fries are packed with sugar believe it or not). SO, point is, this is the healthier version because you know exactly what you’re getting.

PS. Don’t get discouraged by how many ingredients, this is pretty easy to make! If you don’t have one of the ingredients, don’t get too hung up on it- you can always improvise.

THE RECIPE!

Here’s what you’ll need:

Serves 4

1 cup green beans, diced

3 large carrots, shredded

1 onion, diced

1.5 zucchini, diced

1 cup mushrooms, diced

2 peppers, thinly sliced

2 cloves garlic

2 Tablespoons sesame seeds

2 cups cooked white rice

1/2 cup crushed cashews

1/2 cup green onions

FOR THE SAUCE:

3 tablespoon coconut oil

2 tablespoon olive oil

2.5 tablespoon coconut aminos (or soy sauce)

1/2 teaspooon sesame oil

1 tablespoon ginger paste

1 tablespoon rice vinegar

Dash of garlic salt

1 tablespoon sesame seeds

1 tablespoon honey

(combine all in a bowl and whip up!!!)

DIRECTIONS:

Cook rice according to packaging. Dice all the veggies, shred the carrots, and saute them all together in garlic, pepper, a touch of chili flakes, and olive oil.

Create sauce in a separate bowl as the rice and veggies are cooking.