Hungry and Busy- Mom’s Spicy Stir-Fry
I find myself cooking and eating much faster since Noah was born. This has made my lunches kind of one sided. Salad or vegetables with a need for very simple and fast ideas for a meal. This stir-fry is fits the bill and it is also perfect for dinner when the kids are starved and you have no time. If you make this for young kids who are sensitive to spicy food, remove their portion before adding the chili sauce. I ate this stir-fry with noodles, but it can be enjoyed with barley, millet or rice as well. The vegetables can be varied so use whatever you have available.
1 tsp coconut oil or toasted seasame oil
1/2 tsp grated fresh ginger
1 carrot, julienned
1/4 cup yellow onion, diced
1/2 cup asparagus tips
1/3 cup water
1/4 cup zucchini, diced
1 tbs sweet chili sauce
1/2 tbs Bragg’s liquid amino’s or light soy sauce
Heat oil in a wok and add ginger, carrot and onion and cook for 3 minutes. Add asparagus and cook another minute. Add water, chili sauce, Bragg’s and zucchini and cook until vegetables are soft al dente, about 5 minutes. Serve piping hot!