Ultimate Summer Stir-Fry Recipe

This is one of my favorite weeknight meals during the warmer months.

It’s so easy to throw a bunch of veggies into the wok and put a satisfying, delicious dinner on the table just a few minutes later. We always make a big batch of quinoa on the weekend so weeknight dinners are ready as fast as possible.

The herbs and spices are what make this stir-fry over the top tasty. And the best part is you can customize the veggies depending on what you find at the farmer’s market or what your kids love. No one will miss the meat in this flavorful dinner!

Give it a try and let me know what you think over on Facebook.

ULTIMATE SUMMER STIR-FRY

Ingredients [Serves 4]

Quinoa:

1 ½ cup quinoa

3 cups organic veggie stock (or water)
1 garlic clove, minced

Alkaline Teriyaki Sauce:

1/2 cup gluten free tamari
1 clove garlic, minced
1 tsp. fresh ginger, minced

Stir-Fry:

1 bunch of broccolini or a small head of broccoli cut into bite size pieces
1 celery stalk cut into chunks
1 carrot cut into large slices
1 head of baby bok choy
1 small white onion
2 cloves of garlic, minced
2 tsp. ginger, minced
2 tbsp. coconut oil
1 handful chopped Thai basil (regular basil is fine too)
1 handful chopped cilantro

Directions

Mix the quinoa, garlic, and broth in a pot over high heat. When the broth comes to a boil, turn heat down to a simmer and cover. Cook until all the liquid has been soaked in the quinoa, which takes about 20 minutes.

In a small saucepan, combine all of the ingredients for the teriyaki sauce and simmer until reduced by half and thick and syrupy, tasting as you go (don’t heat too long or it will become too salty). Remove from heat.

In a wok or large pan with sides, heat coconut oil and add garlic, ginger, and onion. Let simmer until brown. Add a little more oil if needed and toss in all of your veggies (except the basil and cilantro). Give them a good mix and cover your pan so the veggies can steam. Steam for 5-10 minutes depending on how “al dente” you want your veggies.

Scoop a large spoonful of quinoa into a bowl; add a generous helping of veggies, a spoonful of teriyaki sauce and then top with basil and cilantro. Enjoy!

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