Spring Stir Fry | Connie Costello Health Coach

Spring Stir Fry



  • 2 tablespoons coconut oil 

  • 1 small white onion, diced 

  • 2 cloves of garlic, minced

  • 2 teaspoons ginger, minced 

  • 1 package of Enoki or Shitake Mushrooms

  • ½ cup snow peas

  • ½ bunch of asparagus, cut into 1/2” pieces

  • 2 carrots, cut into ½” pieces

  • ½ bunch kale, cut into ribbons

  • 1 handful bean sprouts
Teriyaki Sauce:

  • ½ cup Mirin (Eden Organic Brand or other brand without fructose)
  • ½ cup Gluten Free Tamari

  • 1 clove garlic, minced 

  • 1 teaspoon fresh ginger, minced


  • 1 1/2 cup brown rice
  • 3 cups water or veggie stock
  • 1 garlic clove, minced 


In a wok or large pan with sides, heat coconut oil and add garlic, ginger and onions. Let simmer until brown. Add a little more oil if needed and toss in all of your veggies (except the sprouts). Give them a good mix and cover your pan so the veggies can steam. Steam for 5-10 minutes depending on how “al dente” you want your veggies.
Scoop a large spoonful of rice into a bowl; add a generous helping of veggies, a spoonful of teriyaki sauce and then top with sprouts.

In a small saucepan combine all the ingredients for the teriyaki sauce and simmer until reduced by half and thick and syrupy. Remove from heat.

Mix the rice, garlic and broth in a pot over high heat. When the broth comes to a boil, turn heat down to a simmer and cover. Cook until all the liquid has been soaked in the rice about 45 minutes.

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