This is the easiest and most delicious stir fry I’ve made in years – and it’s healthy as well as gluten-free. I eat it as a LARGE side with brown rice and baked salmon. A gourmet meal you’d be proud to serve any special guest!

What you’ll need:
Broccoli stalks or Broccoli Slaw
Carrots (unless included in broccoli slaw)
Baby Portobello Mushrooms (cute!)
Celery
Olive Oil
Coconut Oil (optional)

If you can’t find prepackaged broccoli slaw at your local market, simply take the stalks of the broccoli and use a peeler to create slivers from the stalk. Same with the carrots. Cut the celery in slices about 1/4 in thick (sideways), and slice the baby portobello mushrooms to medium thickness (not super thin).

In medium pan, put 1 teaspoon coconut oil (or olive oil at lower than 180 degree heat) and let melt. Add all veggies. Over MEDIUM heat, continuously stir veggies. You do not want to overcook these veggies – the taste and nutrition will both be higher if cooked slowly, on medium heat. Toss for 5-10 minutes until tender but not “fried.”
Serve immediately and enjoy!! To add additional flavor, after lightly cooking veggies, top with a drizzle of olive oil and sea salt.

This is an exquisite, yet simple, dish that will rival any stir fry at the finest of restaurants!!