1-10oz bag of shredded carrots
1-10oz bag cruciferous crunch
1-10oz bag sliced crimini mushrooms
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 red onion, sliced
1 shallot, chopped
4 garlic cloves, minced
2” fresh ginger, minced
1-10oz bag bean sprouts
1-2 Tbsp of raw coconut amino’s (optional) or teriyaki flavored balsamic vinegar
1-In a large non-stick pan, dry sauté the onions, bell peppers, carrots and mushrooms on low to medium heat with the lid on top of the pan.
2-Once the onion becomes translucent, add the cabbage
3-Once the cabbage has cooked down, add the cruciferous crunch
4-Next add the garlic, shallot and minced ginger. Then add the bean sprouts and mix well. Keep the lid on top of the pot as you will start to “sweat” the vegetables and start to release water. There is no need to add any water while sautéing. Once the vegetables are done, add your vinegar or coconut aminos.
This dish is great on its own. You can always add steamed brown rice to this dish to make a wonderful meal. To make this even easier , you buy all the vegetables already cut up and washed.