Karuna L -

Easy Oil-Free Stir Fried Vegetables

by Molly Patrick of Clean Food Dirty Girl

Seasoning

• ▢1 tablespoon water

• ▢1 tablespoon low-sodium soy sauce

• ▢1 tablespoon coconut aminos

• ▢1 tablespoon lemon juice

• ▢1 tablespoon lime juice

• ▢½  teaspoon dried basil

• ▢½  teaspoon dried thyme

• ▢¼ teaspoon dried rosemary crushed

• ▢¼ teaspoon garlic powder

• ▢¼ teaspoon onion powder

• ▢¼ teaspoon black pepper (10 turns)

• ▢¼ teaspoon salt

Veggies

• ▢½ cup yellow onion sliced (2.8 oz)

• ▢1 cup bell pepper (any color) thinly sliced (5.3 oz)

• ▢4 cups broccoli cut into florets (10.6 oz)

• ▢2 cups mushrooms (any variety) sliced about 1/2" thick (4.9 oz)

• ▢1 cup kale (any variety) kale (any variety) (1.3 oz)

Instructions

• In a small bowl, whisk together all of the Seasoning ingredients and set aside.

• Heat a skillet over medium heat for 2 minutes. Add the onion and bell pepper and sauté for 3 minutes, stirring often and adding a splash of water if they begin to stick.

• Add the broccoli and mushrooms and cook for about 2 minutes, stirring occasionally, until the mushrooms begin to release their moisture.

• Pour the Seasoning mixture over the veggies and place a lid on the skillet. Cook for 3-4 minutes until the broccoli is crisp tender. Remove the lid, add the kale and sauté (without a lid), stirring often, for 3-4 minutes, until the kale is wilted and tender and everything is nice and hot.

• Serve & enjoy!