Recipe: One Pot Stir Fry (using broccoli, cauliflower, cabbage, zucchini and greens, no meat)

ONE-POT STIR-FRY



2 tbsp extra virgin olive oil
2 tbsp water, as needed, to avoid sticking
1 tbsp turmeric
3 garlic cloves, minced
2 inches ginger root, peeled and minced
1/2 cup red bell pepper, sliced
1/2 cup carrot, grated or thinly peeled
1/2 cup each of coarsely chopped broccoli florets, broccoli stems, cauliflower, purple cabbage, and zucchini
2 tbsp sesame oil
2 tbsp raw honey
3 tbsp tamari (or to taste)
4 organic eggs (or 1/2 block of firm organic tofu, cubed)
3 cups collards or greens of choice
2 cups leftover grains (optional, for serving)
Sea salt and cayenne to taste

In a large skillet on medium, heat oil and a little water, and add turmeric, garlic, and ginger. Let cook for 1 minute or until fragrant. Add all vegetables except leafy greens and stir. Add sesame oil, raw honey, and tamari, and saute for 8 minutes, until the veggies are vibrant.

Push veggies to the edge of the frying pan and pour eggs into the middle opening. Allow to cook undisturbed for about 2 minutes. Mix together. If using tofu, add to pan, stir into the mix, and let cook for 3-4 minutes.

Add greens and let them wilt in the heat. Add sea salt and cayenne to taste.

Serve vegetable mixture on top of grains or mixed greens.

TIP: Bite-Size Bites: With any stir-fry or mixed-grain salad, try to cut all your veggies about the same size so they cook evenly. Watch out for when ingredients are added in with one-pot meals; some are added later, depending on cooking time.

Serves 4 as a meal, 6 as a side
Used by permission to Recipelink.com from Random House
Adapted from source: UnDiet: Eat Your Way to Vibrant Health by Meghan Telpner