Vegetable Stir Fry
This stir fry from Primal Palate has amazing flavor! We would definitely eat this again, soon!!
2 Tbsp Duck Fat, Or your choice of cooking fat, such as lard, olive oil, or ghee
1 cup Carrots, chopped or sliced
1 cup Celery, chopped or sliced
1 1/2 cup Broccoli, chopped
1 cup Cabbage, sliced thinly
6 oz Coconut Aminos
1/4 tsp Fish Sauce
1/2 cup Bamboo Shoots
1/2 cup Water Chestnuts
2 Tbsp Green Onion, (about 1 stalk), sliced thinly
1 Tbsp Toasted Sesame Oil
1/2 tsp Red Pepper Flakes
1/4 tsp Himalayan Pink Salt
1/4 tsp Garlic Powder
1/4 tsp Ground Fresh Black Peppercorns
Begin by heating your wok over medium or medium high heat. Do not add the fat yet.
Chop the carrot, celery, broccoli, and cabbage. Once the vegetables are chopped, add the fat to the wok, swirl it around, then add the vegetables.
Toss the vegetables while cooking. Meanwhile, ready the bamboo shoots, water chestnuts, green onion, and other ingredients.
When the vegetables begin to soften (after about 8-10 min), add the coconut aminos and fish sauce. Stir to combine.
After another 5 minutes of cooking (and allowing the sauce to reduce), add the bamboo shoots, water chestnuts, and green onion.
After a few more minutes, add the toasted sesame oil and spices. Stir to combine and cook for a final few minutes until evenly cooked and mixed.
Serve over cauliflower rice or white rice, and topped with beef, chicken, or pork!
*NOTES - I didn't include water chestnuts or bamboo shoots and added mushrooms. I only used 4 oz of tamari (gluten free soy sauce) instead of coconut aminos.