This reminds me of my favorite hibachi restaurant. I hope you enjoy!
Ginger sauce:
- 1/2 cup chopped onion
- 1/2 cup coconut aminos
- 3 medium cloves garlic
- 1/2 oz fresh ginger, peeled and minced
- Juice of one lemon
- 1 tsp rice vinegar
Add all ingredients to blender and blend on high until fully incorporated. Chill in refrigerator until ready to use.
Stir-fry:
- 2 Tbsp olive oil or coconut oil
- 3 cloves of garlic, minced
- 1 onion, diced
- 2 carrots, julienned
- 1 zucchini, julienned
- 1 red, orange, or yellow bell pepper, julienned
- 5-6 white mushrooms, sliced
Add to a wok or large skillet on medium high heat. Cook until crisp tender. Add 1 Tbsp of cornstarch and garlic sauce and stir until thickened. Add 1 lb of broccoli florets and cook until broccoli is crisp tender. Add a little water if sauce becomes too thick. Add salt and pepper to taste. Serve over rice.
