Vegetable Stir Fry

Ingredients

1/4 cup finely chopped shallots or purple onion

5-6 cloves garlic, minced or finely chopped

1-2 thumb-size pieces ginger, sliced into thin matchstick pieces

1 medium-size carrot, sliced

5-6 shiitake mushrooms, sliced, or left in halves or quarters

1 small head cauliflower, cut into florets

1 small head broccoli, cut into florets

1 red pepper, sliced into strips

2-3 cups baby bok choy, or other Chinese cabbage (leaves left whole if not too large, otherwise cut in half or thirds)

handful fresh Thai basil

2 Tbsp. oil

Stir-Fry Sauce

2/3 cup coconut milk

3 Tbsp. Braggs liquid aminos or soy sauce

3+1/2 Tbsp. fresh lime juice

2 tsp. brown sugar

Directions:

Combine all 'stir fry sauce' ingredients together in a cup or bowl. Stir well to dissolve the sugar.

Vegetables

1. Warm a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the shallot/onion, garlic, and ginger. Stir-fry 1-2 minutes, then add the carrot, mushrooms, and cauliflower. Also add 1/4 of the stir-fry sauce. Continue stir-frying 2-3 minutes.

2. Add the broccoli and red pepper plus up to 1/2 of remaining stir-fry sauce, enough to gently simmer vegetables in the sauce (about 2 minutes). Note: this is a 'saucy' stir-fry that is never dry - the sauce is meant to flavor the rice or noodles it is served with.

3. Finally add the bok choy or Chinese cabbage. Add more of the stir-fry sauce as needed, enough to just cover vegetables in sauce. Simmer until bok choy or cabbage is cooked but still bright green with some crispness (2-3 minutes more).

4. Remove from heat, top with fresh basil.

Note: Any leftover sauce can be stored for 1 week in a covered container in your refrigerator for future stir-fries.