P.F. Chang's-Style Vegetable Stir-Fry

This version uses avocado oil and honey to create a minimally processed vegetable stir-fry.

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Ingredients

  • 2 tbsp organic avocado oil
  • 1 cup organic broccoli florets
  • 1 cup organic snap peas
  • 1 large organic carrot, sliced into coins
  • 1/2 cup water chestnuts, sliced
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 3 tbsp organic Tamari (non-GMO)
  • 1 tbsp organic honey
  • 1 tbsp organic rice vinegar
  • Optional: 1/2 tsp red chili flakes

Clean swaps

How we upgrade the restaurant version with better ingredients.

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What you'll need

Instructions

  1. Whisk together tamari, honey, ginger, and rice vinegar in a small bowl to make the stir-fry sauce.
  2. Prepare the vegetables by slicing carrots, snap peas, and water chestnuts; mince the garlic.
  3. Heat avocado oil in a large wok or heavy-bottomed skillet over medium-high heat.
  4. Add vegetables (carrots and water chestnuts) to the pan, sautéing for 3 minutes until they soften.
  5. Toss in broccoli and snap peas. Stir-fry for another 3-4 minutes until vegetables are tender-crisp.
  6. Add minced garlic and optional chili flakes, stirring for 30 seconds until fragrant.
  7. Pour the sauce over the vegetables and toss to coat, cooking until slightly thickened.
  8. Serve immediately over a bed of steamed organic brown rice or quinoa.

FAQ

Is the Tamari used in this recipe gluten-free?

Tamari is traditionally gluten-free, but make sure to check the label for any cross-contamination warnings as it can sometimes be made with wheat.

Can I substitute the honey with another sweetener?

Yes, you can use maple syrup or agave nectar as alternatives. Both are natural sweeteners that fit well within clean eating principles.

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