The best stir fry you’ve ever had. It’s packed with loads of flavor and is super easy to make with hearty mushrooms and crisp vegetables all tossed in a rich sauce.
FOR THE SAUCE:
4 tbsp. Coconut aminos
1 tsp. Fish sauce – red boat fish sauce is Whole30 compliant
1 tbsp. Unsweetened apple sauce
2 garlic cloves -finely minced
1/4 tsp. Korean pepper flakes
4 tbsp. Avocado oil
10 ounces baby portobello or crimini mushrooms – halved or quartered depending on the size
1 red bell pepper – julienned
1 orange bell pepper – julienned
2 scallions – thinly sliced
1/2 a jalapeño – julienned
salt and pepper
fresh herbs (cilantro, parsley or scallions)
To begin, add all the ingredients for the sauce into a bowl, stir to combine and set it aside.
Now, heat 2 tablespoons of avocado in a large cast iron skillet over high heat. Add the mushrooms, lower the heat to medium-high and sear the mushrooms for 5-7 minutes until they are brown. Set the skillet aside and move on to the next step.
Heat a large wok or large shallow non-stick pan over high heat with the remaining 2 tablespoons of avocado oil. Add the red and orange bell peppers and jalapeños to the pan. Sauté the vegetables (tossing them continuously), until they are tender for still a bit crispy (about 7-10 minutes). Now, add the scallions, the cooked mushrooms and the sauce to the skillet with the vegetables and stir to combine.
Season the stir fry with salt and pepper to taste. Transfer the stir fry to a serving dish and garnish it with sesame seeds and fresh herbs. Serve immediately.
Keywords: Easy vegetable stir fry, stir fry, Whole30 stir fry