A simple and quick recipe, this orange ginger veggie stir fry is perfect for busy nights! Takes less than 30 minutes, and can be made in just one skillet! Gluten-free, grain-free, dairy-free, vegan, vegetarian, low-carb, Whole30, Paleo.
1headbok choy or swiss chard
mushrooms or any other vegetables you like
cooked rice or cauliflower riceif desired
1tablespoonapple cider vinegar
1inchknob of fresh ginger
Add carrots to a large skillet with one cup water. Bring to a boil and then turn down to medium low and cover to steam for approximately 5 minutes, or until they begin to soften.
Add in chopped broccoli and bok choy or swiss chard. Steam for a few more minutes, or until the other veggies begin to soften.
While the veggies are steaming, mix orange juice, coconut aminos, ginger and garlic together in a small container.
Drain water from the veggies if necessary.
Add in sauce and stir. Simmer for a few more minutes to allow the sauce to be absorbed.
Nutrition Facts (per serving): 121 calories, 1 g fat, 24 g total carbs, 7 g fiber (17 g net carbs), 8 g protein