Wok-Fried Asian Style Veggies

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.

Method

• 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.