Still working on those noodles, lol. This meal was so incredible, I couldn't wait to post this recipe today!!! I was really surprised how the coconut milk and orange juice made this flavor really come together. ENJOY.....
Vegan Grain/Gluten-Free Coconut Ginger Vegetable Stir Fry
3/4 packet of Quinoa Harvest Spaghetti, broken in half and cooked according to the package
2 tablespoons Grapeseed Oil
2 Scallions, sliced
1/4 cup Purple Onion, finely chopped
2 large cloves Garlic, pushed through a garlic press
1 Orange Bell pepper, sliced into strips
2 heads Broccoli, cut into florettes
1/2 cup Cashew pieces
1/2 cup Purple Cabbage, shredded
1/2 cup Coconut Milk
1/4 teaspoon Herb Stop's Himalayan Salt
1 teaspoon Herb Stop's Orange Juice Powder
1/4 teaspoon Herb Stop's Ground Ginger
1/4 teaspoon Herb Stop's Hot Smoked Paprika
1/2 teaspoon Herb Stop's Ginger Sugar
1/4 teaspoon Herb Stop's Lemon Sugar
To make the sauce add coconut milk, salt, orange juice, ginger, paprika and sugars. Mix until the sugar and salt is dissolved.
In a large pan, add grapeseed oil and heat over medium high heat. Add garlic, onion and scallions and stir fry until garlic is golden. Add bell pepper, broccoli and cashews, mix until well coated. Add sauce, cover and cook for 3-5 minutes, stirring frequently and checking to make sure the sauce has not fully cooked away. Add cabbage towards the end of cooking the broccoli. Once broccoli is cooked, but still crisp add noodles and mix well until incorporated. Add sesame seeds to garnish.
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| Yummy Sauce |
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| chopped bell peppers on a himalayan salt slab |
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| Cooking away |
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| Almost ready.... |
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| delicious!! |
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