Skinny Tea Detox Approved Stir-fry

This recipe is extremely simple but the use of aromatics and sesame oil really adds a ton of flavour with no added salt or sugar.

Ingredients

8 ounces of firm tofu cut into chunks (you could use shrimp if desired)

1 teaspoon of fresh grated ginger (I freeze my ginger root, it makes it incredibly easy to grate with a microplane and keeps it fresh)

1-2 cloves of garlic minced

2 scallions sliced

1 cup of already shredded rainbow or broccoli slaw (available at COOP and Superstore in the salad section) there is usually some purple cabbage, broccoli, shredded cauliflower, and carrot. It makes it super easy to make this stir fry in a time crunch.

1/2 red bell pepper cut into strips or small dice

6 drops of pure dark sesame oil

2 teaspoons of coconut oil or olive oil

Make it

1. Heat coconut oil (or olive oil) and sesame oil in a wok pan over medium-high heat

2. Add garlic, ginger and scallions to hot wok frying until fragrant

3. Add all the veggies (broccoli slaw, red bell pepper) stirring occasionally

4. Add tofu or shrimp to the pan cooking until cooked through (tofu should be browned and shrimp should be opaque and pink when cooked through)

5. Serve over brown rice!

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