Quick Easy Stir Fry

INGREDIENTS:

• Coconut oil


• Tons (yep, that's an exact measurement) of chopped garlic and chopped fresh ginger (or to taste)


• Fresh organic veggies (whichever you like, or have handy - I used green beans and snow peas)


• Asian veggies (canned): water chestnuts, baby corn, bamboo shoots


• Soy sauce


• Bragg's amino acids


• Sesame seeds


• Brown rice

COOKING INSTRUCTIONS:

• Cook brown rice in separate (covered) saucepan. (1 cup brown rice to 3 cups water)


• While rice is cooking, chop fresh veggies and rinse/strain canned Asian veggies.


• Add 1/2 cup water to a non-stick pan, add fresh veggies (green beans and snow peas), cover and steam until crisp/tender.


• Add 2TBS coconut oil to same pan (make sure, if you use another type of oil, that it's non-toxic at high heat.)


• Add chopped garlic and ginger to taste. Cook for one minute.


• Add canned Asian veggies and stir fry.


• Add soy sauce (1 TBS or to taste) during stir-fry.


• When all veggies are crisp/tender, add sesame seeds and Bragg's amino acid (to taste) and serve over brown rice.