Serves: 2 as a main dish, 4 as a side
Total Time: 20 minutes
Ingredients:
- 1 tablespoon coconut oil
- ¼ red onion, chopped
- 4 scallions, white and green parts, chopped
- 5 cloves garlic, chopped (more or less to taste)
- 1 cup chopped broccoli florets
- ½ cup chopped snap peas
- ½ cup chopped or shredded carrots
- ½ cup shredded cabbage
- 2 cups finely chopped cauliflower (use a food processor if you have one)
- ¼ cup soy sauce or tamari
- 1 tablespoon mirin or sweet cooking wine (optional)
- 2 tablespoon sesame oil
- ¼ cup frozen peas
- Sesame seeds, to serve (optional)
Directions:
- In a large skillet, heat the coconut oil over medium high heat. Add the onions, scallions, and garlic, and cook for 2-3 minutes until softened. Add the broccoli, snap peas, carrots, cabbage, and cauliflower, then add the soy sauce, mirin (if using), and sesame oil.
- Stir everything well to combine, and cook for 6-8 minutes, until everything is tender and the liquid has evaporated. Turn off the heat, add the frozen peas, and stir to combine. The residual heat will cook them.
- Season to taste with more soy sauce as needed, and garnish with sesame seeds if desired. Enjoy!