Tangy Ginger Stir Fry

Serves 4, prep time 30​min

1 ​​candy yellow onion, sliced
½​ ​shallot​, finely chopped​
2 nantes c​arrots​, julienned or grated​
1 large zucchini, halved lengthwise then sliced​​
½​ head of ​​Refarmery’s beautiful napa cabbage​
2 tbs extra virgin olive oil or coconut oil

Optional additions & easy ways to increase servings. Choose any or all, but remember to adjust other ingredients accordingly
2 c​ollard​ leaves
​3 kale​ leaves
1½ ​-​ 2 ​c cooked and chopped protein of choice
cooked organic Calrose brown rice

Sauce Ingredients
 ¼c ​braggs amino acids (my fav!), soy sauce or tamari
 1tbs rice vinegar​ (white wine or champagne will also work here)​
 1tbs ​Bruthas Honey​ (maple syrup​ is a good alternative)​
 3 cloves ​Refarmery’s ​​fresh ​garlic, minced or put in garlic press
 1​tbs​ ​Allspicery ground​ ginger
 ½ ​tsp red pepper flakes or ground pink pepper, to taste
 2tsp organic cornstarch (optional)

1. ​​Whisk all​ sauce​ ingredients ​and ​set aside.
​2. ​Add the oil to a large skillet set over medium heat. ​Once it’s hot, add onion and cook for about 2 to 3 minutes.​ Stirring every so often.​
​3. ​Add in the shallots and carrots and cook for about 5min.
4. Stir in napa cabbage (and any other leafy greens) and zucchini, cook 4-6min, until tender to your liking.
​5. ​If you’re including a protein, now is the time to add that in. Then stir sauce for ten seconds and add that into the skillet. Cook for about 1min, stirring frequently, until the sauce has thickened.
​6. ​Remove from the heat​,​ serve ​over rice or a bed of spinach​.
7. Enjoy!

Try topping with peanuts, ​walnuts or raw green onions! 🙂