Paleo/Vegan Ginger Stir Fry

If I could just sit at my desk with incense, coffee, my growing rock collection and all my little plant babies every day I’d be okay with that.

Sssoooooooo I was watching Ugly Delicious on Netflix this week and blacked out and ordered cookbooks on Amazon so I’m pretty fired up about “How to Cook Everything” by Mark Bittman. Anyone else believe Amazon Prime is the most dangerous thing to ever happen to them? One second, you’re thinking of a book you’d like to read – 24 hours later it’s at your door with LITERALLLYYY one click. Where my impulse shoppers at?

I impulse made this Asian-style stir fry using all-paleo ingredients. If there are any ingredients on the list you haven’t heard of or tried, they’re probably a pretty good addition to your paleo lifestyle so don’t skip em.

Let minnow what you think!



1 cup broccoli, chopped

1 cup cauliflower

1/2 tbsp nutritional yeast

2 cups cremini mushrooms, sliced

1/4 cup coconut aminos

1/4 cup water

1″ cube ginger

2 garlic cloves

1/2 tsp sea salt

1/2 tsp black pepper

1 tbsp raw sesame seeds

1 tbsp arrowroot starch


In a small sauce pot with a steamer insert, steam broccoli for 10 minutes and set aside.

In a food processor, chop cauliflower and combine with nutritional yeast. Move to steamer pot and steam for 10 minutes as well and set aside.

In a food processor, combine water, coconut aminos, ginger, garlic, salt, pepper, sesame seeds and arrowroot starch and blend for 1 minute, or until completely emulsified. In a small mixing bowl, pour mixture over sliced creminis and marinate for at least 30 minutes.

Once marinated, move mushrooms to a frying pan on medium heat and fry for 20 minutes or until sauce is reduced and sticky.

Lay cauliflower down first, spoon mushrooms and broccoli overtop and garnish with sesame seeds.

Bone app the teeth.


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