INGREDIENTS:
2 tsp coconut oil
1 ½ tsp finely grated fresh ginger
Few pinches crushed red chile pepper flakes
1 package (about 1 pound) Whole Foods Market Stir-Fry Mix
¼ teaspoon fine sea salt
½ cup unsweetened coconut milk
2 TBLS unsweetened grated coconut (optional)
DIRECTIONS:
Heat oil in a medium skillet over medium-high heat. When hot, add ginger and pepper flakes and cook, stirring, 30 seconds. Add stir-fry mix and salt; cook 2 minutes. Stir in coconut milk and cook until vegetables are tender, about 3 more minutes. Serve sprinkled with coconut.
About the author
Tracy is a Registered and Licensed Dietitian in the South Florida area. She is the lead consultant and President of tmihealth.
Tracy works with clients in her Wellington office and nation-wide via phone and skype consultation options with programs specializing in Nutrition and Detoxification.
You can also find her on Facebook and Google+
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