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Autumn Stir Fry

Ingredients

  • ¼ cup vegetable broth
  • 1 medium butternut squash* or 2 sweet potatoes, cut into small cubes and partially steamed
  • 1 tablespoon minced fresh ginger
  • 1 clove garlic minced
  • ½ onion cut into strips
  • 2 yellow, red or green bell peppers cut into strips
  • 2 cups shredded cabbage, or green of choice such as kale, bok choy, tatsoi
  • 3 teaspoons Tamari, wheat free soy sauce or liquid aminos

Optional:

  • 1 tbsp sesame oil

ADD INS:

  • 1 package of Tempeh or organic Tofu

Instructions

  • Stir fry ginger, garlic and onions in veggie broth for 2-3 minutes.
  • Add in peppers, partially cooked squash, and cabbage or greens.
  • Cook over medium high until wilted, about 2-4 minutes.
  • If using Tempeh or Tofu add to vegetables along with tamari/liquid aminos and continue cooking for several more minutes.
  • Add in sesame oil.
  • Serve over cooked brown rice.

Notes

*Cook butternut squash at 400 degrees for about 30-40 minutes or until almost fully cooked.
NUTRITION NUGGETS: Peppers are loaded with Vitamin C, which helps boost your immune system and remove heavy metals like mercury.