Holy tamole!! This dish is my new obsession! I could hardly have any of it, because my loved ones snatch it all up so quickly. This is easy and completely foolproof (as always). I encourage you to make the most of what you have. That is the beauty of stir-fry. If you have different veggies laying around, use those instead. Make whatever substitutions suit your unique lifestyle and creative vision. I promise, it will taste yummy no matter what!
1.5 tablespoon coconut oil
2 garlic cloves, minced
1/2 sweet yellow onion, sliced
1 bell pepper, de-seeded and sliced
1 serrano pepper, sliced (optional! only if you like it spicy!!)
1 lb mushrooms of choice, sliced (I used Crimini)
1.5 cup snap peas
8oz of noodles of choice: try egg, kelp, brown rice, or quinoa pasta
celtic sea salt
4 garlic cloves, minced
2 inches fresh ginger, minced
1 medium lemon, juiced
4 green onion stalks, finely chopped
4 tablespoons tamari (or soy sauce)
2 tablespoons rice vinegar
4 tablespoons sesame oil
2 tablespoons honey
5 tablespoons nut or seed butter of choice (I used raw, crunchy peanut butter)
celtic sea salt to taste (I used 2-3 pinches)
- Begin with the stir-fry. On medium heat in a wok or a large sauté pan, add the coconut oil and onion, let cook until dish begins to smell and onions become slightly translucent (usually 3-5 minutes).
- Add the garlic and cook for 1 more minute.
- Add all remaining veggies except the mushrooms and stir occasionally.
- Intermittently, begin the pasta and prepare the sauce.
- Once the pasta and sauce are nearly finished, add the mushrooms.
- Then, when ready, strain the pasta and add to the stir-fry.
- Toss in the sauce and let stir-fry simmer together for 2-3 more minutes to infuse flavor.
- Serve it up!