I’m not sure about, but I am still going strong in the new year and plan on ramping on as we transition into February soon. Keeping my eating healthy and my exercise on point, my body is feeling great and just as it should be.

My bin is chuck full of fruits and veggies this coming week. We have been making killer smoothies and simple dishes for dinner. Below falls in line with simple and fulfilling. I love Asian flavors with a punch and zip, it really completes this simple dish. Eat the vegetables alone or top them on some steamy white rice.

Wok stir fry with vegetables

Vegetarian Stir Fry


  • 1 clove garlic, crushed

  • 2 carrots, julienned 

  • 3 green onions, thinly sliced

  • 1 small red onion, thinly sliced

  • a few mushrooms, sliced

  • 1 cup broccoli, chopped

  • 1 splash olive oil

  • sea salt

  • freshly ground black pepper

  • 2 teaspoons low sodium soy sauce

  • 1 teaspoon sesame oil

  • 1 teaspoon chili paste

Mix the garlic and green and red onions together. Mix all the other vegetables together. Keep the two mixes separate.

Heat your wok until it’s really hot. Add a splash of oil – it should start to smoke – then the garlic and onion mix. Stir for just 2 second before adding the other mix. Stir and keep your veggies moving so they do not stick.

After a minute or two, the vegetables should have begun to soften. Add the soy sauce and sesame oil and stir in. After about 30 seconds the vegetables should smell incredible! Add in the chili paste and give it a nice stir. Tip on to a serving dish, sprinkle over some sesame seeds and dive in. Have some rice with it too if you so wish.



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