1 tbs soy sauce
1/2 tsp. garlic chilli oil
2 tsp. toasted sesame oil
1lb green beans, halved crosswise
1 cup of thinly sliced purple cabbage
1 handful of shitake mushrooms
1 small sliced red bell pepper
1/2 cup small brocolli florets
1 8oz. can of drained and sliced water chestnuts
4 green onions, thinly sliced
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1. Whisk together the soy sauce and garlic chilli oil into a bowl.
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2. Heat the oil in a wok or a large skillet over a high heat. Add the green beans and stir-fry for 3 minutes.
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3. Add 3 tbs. water, then stir-fry for another 3 minutes. Add the cabbage, broccoli, bell pepper, shitake and water chestnuts.
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4. Stir fry for 4 minutes. Stir in the green onions, cooking for 1 minute more.
CategoryDinnerCuisineKetogenic-Vegan
Ingredients
1 tbs soy sauce
1/2 tsp. garlic chilli oil
2 tsp. toasted sesame oil
1lb green beans, halved crosswise
1 cup of thinly sliced purple cabbage
1 handful of shitake mushrooms
1 small sliced red bell pepper
1/2 cup small brocolli florets
1 8oz. can of drained and sliced water chestnuts
4 green onions, thinly sliced