Short Cut Sides: Vegan Asian Stir Fry – virtually 5 minutes from fridge to fork, this quick side packs in all the right veggies to complete your weeknight meal.
I have been wanting to start a series called “short cut sides”, which I’m hoping I can actually follow through with since life likes to play fun games lately. So let’s just say we’ll hope for the best!
This recipe is brought to you by my huge fail today when I tried to revamp my Egg Roll Recipe  and ended up flopping in the biggest way. But because there’s no “I” in “Quitter” (oh wait, there totally is), I decided I would not let this fail go to waste. Oh no, people, not today.
A few days ago, I asked you on social media what kinds of recipes you were looking for to make life better, easier, tastier and you mentioned side dishes! I totally get it. Sometimes dinner for us looks like a protein and a pile of some sort of leaves…spinach, romain, spring mix, basically whatever won’t give us listeria or Ecoli that week. You feel me?
But I feel like people are much more willing to scarf down veggies when they have just a LITTLE more thought behind them. So when I failed, I figured, I would turn my disaster into a quick veggie side that can go with a variety of delicious proteins!
And of course, if you’re looking for more than just a side dish, definitely try my full PALEO EGG ROLL  recipe HERE , or my INSTANT POT EGG ROLL SOUP  recipe HERE , another all time favorite!
And by the way, if you insist on chopping your own veggies, I’m all for it, but this recipe is all about speed and gettin’ er dun.
Short Cut Sides: Vegan Asian Stir Fry
- 2 tablespoons avocado or olive oil
- 1 teaspoon sesame oil (omit for AIP)
- 2 cups shredded carrots (pre-shredded)
- 4 cups shredded cabbage (1, 10 ounce bag pre-shredded)
- 1 diced onion (I did do this step myself, thank you very much)
- 4 tablespoons coconut aminos or 2 tablespoons organic tamari if you tolerate soy
- 2 teaspoons of Balanced Bites Super Garlic OR sub 1 teaspoon garlic powder and sea salt to taste
- 1/2 teaspoon ground ginger
- 1/4 teaspoon white pepper (omit for AIP)
- 3 tablespoons minced green onions
- 3 tablespoons toasted sesame seeds (omit for AIP)
- Drizzle the cooking oils into a skillet heated over medium heat
- Add in all the remaining ingredients except for the sesame seeds and green onions and cook, shifting for 5 minutes or until desired texture is met – you may cook shorter for al dente, crisped veggies or longer if you prefer a softer texture
- Remove from skillet and serve with sesame seed and green onion garnish
- Great protein pairings include this Instant Pot Chicken Yum Yum  or this Paleo Sweet and Sour Chicken.  You can also eat it without meat and add rice if you prefer to keep it vegan and tolerate rice.