Asian Stir Fry

Asian Stir Fry
2 cups vegetables;
Mung bean sprouts
Water chestnuts
Bamboo shoots
Cabbage
Green beans, fresh
Celery
Onions
Fat
Garlic & onion granulated
Cornstarch
Raw coconut aminos, replaces soy sauce
Cut vegetables so as to expose as much surface as possible.
Melt fat in hot wok, add vegetables & stir quickly. Add some
water to deglaze the pan & to create a sauce for vegetables.
Mix some cornstarch with a little water and stir into vegetables
to thicken sauce. Add spices & raw coconut aminos. If you like
serve over salad as dressing.