Go-To Stir Fry

This sauce can be paired with most veggies that you have on hand

Course Main Course

Keyword gluten free, stir fry, vegetables

1 tablespoons Oil, any will do (Sesame, Coconut, Olive are good choices)
2-4 cups Vegetables (chopped)
1 teaspoon Ginger (grated or chopped)
1 large clove of garlic (chopped)
1-2 cups Cooked meat or vegetable protein (Use leftovers or cook ground beef/pork, tempeh or tofu in the pan and remove before adding the garlic and ginger)

1/3 cup Coconut Aminos or Soy Sauce
1-2 tablespoons Lime juice, Lemon juice or Rice Wine Vinegar
2 tablespoons Fish Sauce or Oyster Sauce
1 ½ tablespoons Honey or Maple Syrup, optional (Add the sweetener if you are not using coconut aminos or oyster sauce, as these are sweet on their own.)
1 tablespoon Liquid bone broth (I don't actually measure this, just squirt it in)
1 tablespoon Cornstarch

Add the oil to a large pan along with the ginger and garlic. Heat on medium until fragrant.
Add each chopped vegetable that you have one at a time. Think about the order and timing of the veggies based on how you want them in the finished dish. Greens are going to cook way down quickly, so they may go in after the sauce. Broccoli and sugarsnap peas are delicious with a little crunch, so you may not want to overcook them. You could add the thicker stem of Bok Choy before the green leafy part.
While the pan is heating and the vegetables are cooking, mix the sauce ingredients in a 2 cup measuring cup, then top up to the 1 cup mark with water, whisk to combine.
When the veggies are just about done, add cooked meat or vegetable protein and the sauce to the pan and bring to a boil. Simmer for 1 minute or until the sauce has thickened slightly, the meat is heated up and the veggies are cooked to your liking.
Serve over rice or noodles.