Stir Fried Veggies to Pair with Any Protein

Serves: 4. Per serving: 152 calories, 5 g protein 

  • 3 tablespoons coconut aminos 

  • 1 teaspoon unseasoned rice vinegar 

  • 12 teaspoon arrowroot 

  • 2 tablespoons avocado oil 

  • 5 ounces sliced shiitake mushroom caps (about 3 cups) 

  • Fine sea salt 

  • 6 scallions, white and light green parts sliced; slice and reserve the dark green parts for garnish (about 1 cup), optional 

  • 1 small red bell pepper, seeded and chopped (about 34 cup) 

  • 1 bunch asparagus (about 1 pound), tough ends trimmed and sliced diagonally into 2-inch pieces (about 4 cups) 

  • 3 cloves garlic, minced (about 1 tablespoon) 

  • 1 tablespoon minced fresh ginger 

  • 2 teaspoons toasted sesame oil 

  • Sriracha, optional 

  1. In a small bowl, combine the coconut aminos, rice vinegar, and arrowroot. 

    2. Warm 1 tablespoon of the avocado oil in a large skillet over medium-high heat. Add the mushrooms, season with salt, and cook, stirring occasionally, until they release their water 81 

    and begin to turn golden in spots, 5 to 7 minutes. Add the remaining 1 tablespoon avocado oil and the scallions, bell pepper, and asparagus; season with salt and cook, stirring, until just beginning to get tender, 2 to 3 minutes. 

    3. Stir in the garlic and ginger; sauté until fragrant, 30 seconds to 1 minute. Add the coconut aminos mixture; cook, stirring constantly, until the sauce thickens and coats the vegetables, about 1 minute. Remove from the heat, drizzle with the sesame oil and sriracha, if using, and serve. (Yield: about 5 cups.) 

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