This tasty Vegetable Stir Fry is hearty and delicious, packed full of flavor but low on calories. The perfect meatless dinner!
Cook the rice according to package directions either on the stove top, in a rice steamer, or a pressure cooker.
While the rice cooks, rinse all veggies under cool water.
Slice the squash and zuchinni into medium sized chunks (squares) and dice the onion into small pieces.
Use a potato peeler to shred the carrot into large ribbons.
Place 1 tbsp of Sesame oil in a large, deep skillet and heat on medium heat until hot.
Add the squash, zucchini, and fresh minced garlic, tossing in the oil, then add the mushrooms, chopped green onions, and carrot ribbons.
Cook on medium heat, stirring occasionally until tender. This should take about 10 minutes. Once tender, add in the onion, ground ginger, ground white pepper, salt, and the coconut aminos.
Stir to combine ingredients and finish cooking until the onion is translucent. This should only take about 3 -5 minutes.
Once the veggies are cooked, taste to see if you need to add more seasonings and add them if need be.
Serve this Asian Vegetable Stir Fry with equal parts cooked rice and veggies (about 1/2 cup of each) and enjoy!
NOTE: The carbohydrates in this recipe can be greatly reduced by subbing Cauliflower Rice for the long-grain white rice.
TIP: For a protein boost, add in cooked chicken, shrimp, or steak!