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Ingredients
- 1/4 Cup Low-Sodium Tamari or Soy Sauce (40-60 mL)
- 1/8 Cup Filtered Water
- 2 Tbsp Agave Nectar (30 mL)
- 1 Red Bell Pepper chopped
- 2 Carrots chopped
- 1 Cup Broccoli florets only (240 mL)
- 1 Cup Green Beans ends removed (240 mL)
Optional
- Broccoli Stir-Fry Use approximately 4 cups Broccoli Florets with same instructions
- 1/2 Cup Bamboo Shoots (120 mL)
- 2 Tsp Cornstarch to thicken sauce, if desired (10 mL)
- 1 Cup Crushed Red Pepper Flakes
Ingredients
Optional
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Instructions
- Mix Agave, Soy Sauce, and Filtered Water (and cornstarch if used). Set aside.
- Heat frying pan or wok over medium-high heat then add liquid mixture.
- Add Bell Pepper, Broccoli, Carrots, and Green Beans (and Bamboo Shoots if used).
- Mix around using a spatula until warmed.
- Put a lid on fry pan/wok and let cook for 4 to 5 minutes.
- Toss and continue to cook without a lid for another 2 minutes, adding additional water and/or low sodium Tamari or Soy Sauce if needed to prevent burning.
- Continue stirring until veggies are cooked, but still a bit firm (al dente).