About
This quick and flavorsome stir fry is packed with low carb veggies and tossed with tangy tamari sauce, smoky sesame and spicy chili flakes.
This is a great side option to an Asian inspired main.
Ingredients
- 2 tablespoon tamari sauce
- 2 teaspoon sesame oil
- 2 tablespoon coconut oil
- 1 teaspoon hot chili pepper, dried, with seeds
- 1 clove garlic
- 1 cups broccoli florets
- 1 cup cabbage
- 1 cup brussels sprouts, raw
- â…” cup vegetable broth, bouillon or consomme
- ½ medium – 2 1/2" diameter onion
Instructions
- Roughly dice the broccoli into smaller bite sized chunks, thinly slice the cabbage, onion and garlic and quarter the sprouts – discarding any tough bases and wilted outer leaves. Heat the coconut oil in a large skillet or wok over a medium heat. Add the vegetables, onion and garlic and stir fry for 2-3 minutes. Add the vegetable stock, increase the heat a little and continue to cook until all the liquid has evaporated, and the vegetables are fork tender.
- Add the tamari sauce, sesame oil and chili flakes. Stir well to coat the vegetables and cook for a minute more. Serve hot.
Nutrition Facts
- Servings: 4
- Calories: 129.2kcal/473.7kJ (per serving)
- Fat: 9.4g (per serving)
- Carbs: 8.6g (per serving)
- Protein: 3.8g (per serving)
