Method

Vegetable preparation: Thinly slice onion, bell peppers & mushrooms into quarter moons.

Additional prep: Cut the broccoli into florets. And mince the garlic.

Oil heating: Heat oil in a large, heavy-bottom wok over medium-high heat, until very hot. To test this, add a drop of water, it's ready when the water sizzles away immediately.

First vegetables: Add the mushrooms and onions. Stir fry for 4-6 minutes, until mushrooms and onions are soft.

Second batch: Add the broccoli, snow peas, and bell peppers. Season lightly with salt and pepper. Stir fry for 5-7 minutes, until vegetables are crisp-tender.

Garlic addition: Push the vegetables to the sides, making a well in the center. Add the butter to the well and let it melt. Add the minced garlic. Saute without moving for about a minute, until fragrant, then stir into the rest of the vegetables.

Final cooking: Add the bone broth and coconut aminos. Stir fry for 1-2 minutes, until sauce is glossy. Adjust salt and pepper to taste, if desired. Serve over rice or cauliflower rice.

Serving with ideas: Steak, Keto-Friendly, Grilled Lamb Chops, Keto-Friendly, Baked Salmon, Keto-Friendly, Roasted Chicken, Keto-Friendly or Chicken Piccata, Keto-Friendly.

Refrigerate: Store stir-fried vegetables in an airtight container in the refrigerator for up to 3-4 days.

Freezing: Freeze cooked stir-fry in freezer-safe containers for up to 2 months. Note that vegetables may lose some crispness when thawed. Thaw in refrigerator overnight and reheat in a wok or skillet over high heat.