Better than Take-out

Okay, so this stir-fry is nutritionally fulfilling and tastes sooo much better than take-out! I prepped it on a Sunday so that dinner was super easy during a following weeknight. I used cashews but you can try peanuts if you prefer or have allergies to tree nuts. I list the veggies I cooked with, but you can include any of your favorites.


  • 1 large crown of broccoli, cut into small trees :)

  • 1 baby bok choy, cut into 1" pieces

  • 1 red bell pepper, cut into 1" pieces

  • 1 orange red bell pepper, cut into 1" pieces

  • 8 oz bag of snow peas, ends trimmed

  • 8 oz mushrooms, sliced

  • handful of bean sprouts

  • 3 large cloves of garlic, minced

  • 1 1/2-inch ginger root, grated

  • 1 serrano pepper, finely diced (seeds removed to reduce heat)

  • 1 cup cashews, roasted and unsalted

  • red pepper flakes

  • virgin coconut oil

  • tamari, 4 tablespoons

  • corn starch, 2 tablespoons

  • vegetable broth, 3/4 - 1 cup

  • basmati rice


  1. Cook rice: I used basmati rice, but you can use jasmine, brown, cauliflower rice.

  2. Heat 1 tablespoon of coconut oil in a large wok and add garlic, ginger and serrano. Sauté for a few minutes over med-high heat.

  3. Add broccoli, bell peppers, and snow peas to the wok

  4. Add the vegetable broth

  5. Stir until the vegetables begin to soften

  6. Add the bok choy and mushrooms

  7. Continue to stir until the vegetables are cooked, leaving some crunch

  8. Add the bean sprouts and cashews

  9. Add the sauce: stir the corn starch and tamari with a fork, breaking up any clumps and add to the wok

  10. Serve stir-fry over rice

  11. Mmm... enjoy!

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