I probably eat a stir fry 2-3x per week. They are filling, full of fiber, nutrients and this one is low oxalate and allergy free! Great food for gut, immune system and bladder health.
1 head of cauliflower
2 bok choy
1 red pepper
1 zucchini
1 small onion
bunch of mushrooms
1 head of cabbage
1–2 tbsp of olive oil, ghee, or avocado oil
garlic powder (start with 1 tsp)
salt and white pepper
coconut aminos
In a large skillet, add all the vegetables, turn heat to medium, and sauté in oil. This should take about ten to fifteen minutes; frequently stir the veggies around so everything cooks evenly. The zucchini will probably start to soften first. Add in your garlic powder, salt, and pepper. Remember the white pepper is potent! If you have a rotisserie chicken on hand, add some pieces toward the end of the stir-frying of the vegetables so it heats up a little. Shake in a little of the coconut aminos if you want, or let everyone add their own, which is my preference. I like it, but my husband prefers regular soy sauce, so I also have that on hand for him. Serve it up on a bowl, over white rice or gluten-free pasta if you want. A nice big bowl of low-oxalate fruit would go well with this!
