Time: 20-25 minutes
2 Tbsp avocado oil
2 cloves garlic, minced
1/2 red onion, cut into thin strips
1 1/2 cups matchstick carrots
1 yellow pepper, cut into thin strips
1 red pepper, cut into thin strips
6 oz. snow peas
2, 6oz. packages of Monterey Mushrooms Umami Stir Fry
2 Tbsp sesame oil
4 Tbsp coconut aminos
2 1/2 Tbsp maple syrup
1 1/2 tsp Chinese five spice
1 Tbsp minced ginger or ginger paste
1 clove minced garlic
Prepared rice of choice
1.) Heat skilled on the stovetop to medium heat.
2.) Add 2 Tbsp avocado oil and 2 cloves minced garlic to skillet.
3.) Sauté garlic for 1 minute until fragrant.
4.) Add red onion, carrots, peppers and snow peas to skillet. Cook for 5 minutes.
5.) Add mushrooms to skillet and continue cooking for 5 more minutes.
6.) While veggies are cooking, prepare the sauce by combining and whisking together sesame oil, coconut aminos, rice wine vinegar, maple syrup, Chinese five spice, ginger and garlic.
7.) Add sauce to stir-fry mixture and continue cooking for 2 minutes.
8.) Remove stir-fry from heat and serve over rice. Enjoy!
*If adding chicken to stir-fry:
1) Preheat oven to 375° and line a baking sheet with parchment paper.
2) Place chicken on lined baked sheet and brush with 1 Tbsp avocado oil and lighty sprinkle with salt and pepper.
3) Bake chicken for 30-40 minutes until the chicken reaches an internal temperature of 165° (look for clear juices when cut)
4) Cut the chicken into 1/2 inch cubes and add to stir-fry.