This grain-free wok-fried Asian style veggie dish is such a comforting meal!
I love mixing up my meals and eating a variety of vegetables throughout the week, which makes this stir-fry super special because it features some super healthy veggies:
- carrots are great for supporting the immune system and are a total #beautyfood
- cabbage is rich in sulfur and great for digestion and elimination of toxic waste
- cauliflower is part of the cruciferous veggie family, helps to fight inflammation
- avocado is a healthy fat, great for regulating hormones and keeping you satiated
Wok-Fried Asian Style Veggies – serves 2
- 2 tbsp. avocado oil
- 1 tbsp. grated ginger
- 1 garlic clove, minced
- 2 cups of roughly chopped cauliflower
- 2 cups of roughly chopped cabbage
- 4 carrots, diced into small pieces
- 1 cup chopped kale (stems removed)
- 3 tbsp. soy sauce
- a few drops of pure sesame oil (depending on the strength)
- 2 tbsp. white sesame seeds, to serve
- fresh lime, to serve
- 1/2 of a ripe avocado, sliced and divided, to serve
- salt and pepper to taste
- optional: add a base of rice, quinoa or ramen noodles to make this into a more substantial meal.
- In a wok or medium-sized, pan, heat the avocado oil with the grated ginger and garlic for a few seconds on medium heat.
- Quickly add the chopped cauliflower, cabbage, kale and carrots. It cooks best when the veggies are all chopped quite small. Saute the veggies for a few minutes on medium-high heat until nicely cooked and fragrant.
- Next, add the soy sauce and sesame oil and saute for another minute, no longer.
- To serve, top with sesame seeds, lime juice, avocado, salt and pepper and sriracha. Optionally add to a bed of cooked rice, quinoa or noodles.
Did you try this recipe? If so, I’d love to hear from you! Share your creations on Instagram with the hashtag #thepurelife so I can see them.
Love always, Sisley