Veggie Stir Fry

Lo Mein
• 1 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/2 cup white onion, chopped
• 2 cups mushrooms, sliced
• 1 carrot, chopped
• 1 bell pepper (any color)
• 1 cup fresh green beans
• 4 cups fresh spinach 
• 8 oz rice noodles
• Sea salt + fresh ground pepper to taste

Sauce Ingredients
• 4 tbsp coconut aminos
• 2 tsp sesame oil
• 1 tsp ground ginger

1. Bring a large pot of water to a boil and cook noodles according to package directions. Drain and set aside.
2. In a large skillet or wok, sauté the garlic and onion until fragrant, then add mushrooms, carrot and bell pepper. Stir frequently.
3. As the veggies cook, whisk together the sauce ingredients (coconut aminos, sesame oil and ground ginger). Set aside. (If you like spicy, you can add 1 – 2 tsp hot sauce to the mix, but I avoid spicy food like it’s my job!)
4. Add the green beans and spinach to the veggies cooking in the wok. Cook until the spinach has wilted, stirring frequently. This should take about 4 – 5 minutes.
5. To the wok, stir in the noodles and sauce, tossing gently to combine with the veggies. The noodles can get sticky, so I’ve found that using 2 utensils is easiest. (:
6. Serve immediately. Enjoy!

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