AIP, Vegan, Vegetarian, Paleo, Gluten Free, Dairy Free, No Eggs, No Nuts and No Processed Sugar
A Stir fry is an excellent way to use up vegetables in your fridge, and reduce food waste saving you money as well. It’s a great way to use five to ten vegetables all at once and basically just involves cooking vegetables on high heat quickly in a Wok.
Not all Wok’s are the same, a non-stick Wok is not want you want as they will never heat up to the temperature you need to stir fry vegetables properly. You need to find a carbon steel Wok and follow the instructions to season, plus always storing it correctly by wiping clean and coating with a small amount of oil.
A stir fry can be divided into mulitple dinners, and any leftovers can be frozen. It is simple to take out of the freezer when you don’t feel like cooking and heat up in the microwave or in a frying pan. Stir fry’s are great because you can make a small or big batch and you get all the nutrition you need from this incredibly healthy dish.
Noodles and rice can be served with stir-fries, along with either meat or veggies. Any thickness of noodles goes nicely with it.
It is easy to buy take away from food delivery services that is delivered to your door because it is quick and convenient but it is full of sugar and salt for flavour, plus it’s expensive buying take away foods. Spend an hour to cook a delicious stir fry you can eat for a few days and use up leftover vegetables in your fridge!
Substitutions:
You can change the sauce from this recipe to a satay sauce with dry roasted peanut butter with a few tablespoons of coconut oil, or you could make a ginger and garlic sauce, if you are not on AIP you could make a sweet and sour sauce using honey and chillies.
You can add meat like chicken, beef, pork, lamb, or you can just use vegetables. Make sure you cut the meat into small pieces and cook in small batches in the Wok.
How to store the Stir Fry?
My Stir fry vegetables are placed on a platter, covered with a bees wax wrapper, and the rice or noodles are placed on a separate plate with a bees wax wrapper on top.
How long will it last?
It should last a 4-5 days if kept in the fridge in an air tight container.
Can I freeze it?
You can freeze it in a container and it should last 3 -6 months. Defrost/reheat in the microwave or in a frying pan on the stove. It’s best to freeze without rice or noodles as it is easier to re-heat.
Instructions:
The first step is to cut up the onion and garlic and fry until it changes to a light brown colour.
Now cut the carrot and place in a stainless steel bowl.
Tip:
Cut up all vegetables by hand into small pieces, the bigger you have the pieces the longer it will take to cook. You can try using a food processor with a dicing blade, but I have never tried it.
Put the chopped up cucumber and zucchini in the stainless steel bowl.
The broccoli is now chopped, and it is placed in the stainless steel bowl.
In the stainless steel bowl, add the chopped brussel sprouts.
Put the chopped cauliflower in the stainless steel basin.
This is all the vegetables in the stainless steel bowl.
Tip:
I don’t boil my vegetables in water because I cut mine up small enough, plus I use spring water so it would use a lot of water just to boil the vegetables.
This is how much of the vegetables I put into the wok, I stir fry them in smaller sections for 10 minutes on a high heat with olive oil.
A traditional Stir fry you would definitely boil the vegetables for 1-2 minutes and then cook in small batches once the Wok gets really hot and only for 30 seconds.
The bowl on the left is the uncooked veggies and on the right is the first batch of vegetables that have been stir fryed.
Once all the vegetables are stir fried put all of the vegetables back into the wok and add the coconut aminos BBQ, coconut aminos naked, sesame oil, salt, pepper, cinnamon, garlic powder, onion powder. Make sure you swap out the sesame oil for avocado oil if you are following AIP.
This is ready to eat picture.
If you try this recipe let me know in the comments below the post.
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Equipment
- 1 Wok
Ingredients
- 1 Zucchini
- 6 Brussel sprouts
- 1 Cucumber
- 3 Onion
- 3 Garlic cloves
- 1 tsp Ginger minced
- ½ Cauliflower
- 1 Broccoli
- 2 Carrot
- 1 cup Spinach
- 4 tbsp Coconut aminos BBQ
- 4 tbsp Coconut aminos
- 1 tbsp Sesame oil swap with Avocado oil for AIP/Paleo
- ½ tsp Salt
- ½ tsp Black Pepper omit for AIP
- ½ tsp Cinnamon
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 pkt Rice Vermicelli, Rice or Noodles swap with Zucchini noodles for AIP/Paleo
Instructions
- Cut up the onion and garlic and fry until slightly brown.
- This step is optional, you can just fry them directly in the wok. Get out your wok and fill it with water and bring to the boil and cut up carrots, broccoli, cauliflower, brussel sprouts and cook for 1 minute.
- Drain and set aside in a bowl.
- Chop up the rest of the ingredients and empty the water out of the wok.
- Put the wok on high heat to evaporate the water and then put oil in the wok and fry food in batches.
- Once it is all cooked put it all back in the wok and make the sauce.
- Cook noodles or rice and serve.
AIP Crumbed Chicken (AIP,Paleo,GF,DF)
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