Making a big batch of healthy stir fry is like making a big batch of soup. You can eat from it for several meals and even freeze it for a future meal.

It is also a great way to use up the extra veggies in the refrigerator. There are a few staples I put in every stir fry I make, like onions and garlic. The rest depends on what I have on hand: kale, broccoli, cauliflower, carrots, peas, zucchini, etc. You get the idea.

And I always add a protein, like meat, nuts, and/or legumes, plus add a few spices for flavor. Or, keep the spices to a minimum and add a good quality salt or coconut aminos to taste during the meal. (If using legumes instead of meat, add rice or quinoa too.**)

Every stir fry meal turns out a bit different. In the recipe below, I used broccoli, ground beef, and cashews. Don’t hesitate to experiment. Continue reading →