2 red bell peppers
1 large head of broccoli
2 cups snap peas
8 large carrots
2 tablespoons sesame oil
2 cloves garlic minced
1 tablespoon fresh minced ginger
2-4 tablespoons coconut aminos or tamari (gluten free soy sauce)
Core and seed peppers. Slice into thin strips. Cut off stem of broccoli and discard. Chop head into florets. Slice ends off snow peas. Peel and chop carrots into 1-2 “ pieces.
Add ½ inch water to a large saucepan and bring to a boil. Add broccoli and carrots and cook over medium high heat for 2—4 minutes. Drain and set aside.
Heat oil over medium high heat in a large skillet or wok. Add peppers and cook for 2 minutes. Add remaining veggies, garlic and ginger. Cook stirring constantly for 2-3 minutes until veggies are tender and browning, turning up heat as needed.
Optional: add 1 pound of organic chicken tenderloins or thinly sliced breasts. Cook after veggies are done and removed from pan.