Erin’s Vegetable Stir-fry


  • 2 Tablespoon Olive oil
  • 1 ½ cup Broccoli florets
  • 1/2 large red bell pepper, sliced into strips
  • 1-cup julienned carrots
  • 1 small zucchini, diced
  • 1 box bella mushrooms, sliced
  • 4 Collard Greens Leaves, chopped
  • 1 clove garlic, minced
  • ½ jalapeno, minced
  • 1-teaspoon fresh ginger, minced
  • 3 Tablespoons bone broth
  • 3 Tablespoons low-sodium gluten free soy sauce
  • 1 Tablespoon gluten free flour


1. In a large skillet or wok, combine oil and all veggies except collard greens. Cook on medium heat for a few minutes. When the veggies are almost finished, about 3 minutes, add the collard greens. Cook for a few minutes.

2. Whisk together broth, soy sauce and flour; add to vegetable mixture and stir-fry for another few minutes.

3. Serve over brown rice. Enjoy!

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