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Parve
Easy
5-6 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
Stir-fry is one of my favorite ways to add color, crunch, and flavor to Pesach meals. There are so many great combos of veggies to choose from, so you can adjust this stir-fry based on your family’s minhagim and preferences. If you already planned your menu and want to add some lighter options, you can easily make this on Yom Tov.
1 tablespoon olive oil
1 red onion, sliced
2 cloves fresh garlic, minced or 2 cubes Gefen Frozen Garlic
1 cup sliced mushrooms
8–10 ounces (225–280 grams) fresh broccolini or frozen and thawed broccoli
1/2 red bell pepper, cut into strips
1/2 yellow bell pepper, cut into strip
1/2 of the thicker part of a carrot, thinly sliced
3 tablespoons Heaven & Earth Coconut Aminos
1 tablespoon Heaven & Earth Raw Honey (optional)
1 teaspoon sea salt, or to taste
coarsely ground black pepper, to taste
scallions, chopped, for garnish (optional)
Heat olive oil in a wok or large skillet over medium-high heat. Add onion; sauté until translucent. Add garlic and sauté until fragrant, about one minute. Add mushrooms; sauté until browned and most of the liquid has cooked off.
Add broccolini or broccoli; stir-fry for four minutes, tossing every minute. Add bell peppers and carrot. Sauté for three to four minutes until veggies are almost tender.
Add coconut aminos and honey, if using. Season with salt and pepper. Sauté for another two minutes.
Top with scallions, if desired.
Styling and Photography by Sara Goldstein
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