Sweet Ginger Stir Fry w/Garam Marsala Quinoa

The secret to any good stir fry is the sauce. Duh. I've made this stir fry a few times with whatever veggies I have on hand. Broccoli, carrots, red peppers and onions always seem to be the regulars, but you should add anything you like. Sometimes I make this with thin udon or buckwheat noodles instead of the quinoa. Substitute with any grain or protein, or none at all.

1 C. Quinoa
1 1/2 C. Vegetable Stock or Water
1 tsp. Garam Marsala

Incorporate all ingredient in a pot and bring to a boil for 1 minute. Turn heat to low, cover, and cook for 20 minutes. After 20 minutes, keep covered, but remove from heat and let sit an additional 10 minutes before removing the lid and fluffing with a fork.

The Stir (the sauce)

1/4 C. Raw Sugar
2 tbsp. Bragg's Aminos
2 tbsp. Vinegar (any kind, I used white balsamic)
2 Cloves Garlic
1 in. Ginger, grated

Make and set aside for later.

The Fry

1 C. Vegetable Stock or Water
2 C. Broccoli (raw or frozen)
1 Red Bell Pepper
1/2 Carton Sliced Mushrooms
1 C. Carrots, julienned
1/2 Onion
1 tsp. Red Pepper Flake--if you want it spicy
1 tbsp. Cornstarch


Chop up all of your ingredients and add to a wok over medium heat with 1 cup of vegetable stock (save the cornstarch for later). Cover and let steam for about 10 minutes. Add the cornstarch to a bowl with a small amount of cold water (helps to prevent clumping), string quickly. First add your sauce, then add the cornstarch and water while string continuously until fully incorporated. Cover and simmer for another 10 minutes. Veggies should be tender and heavenly. Stir in quinoa or serve on the side. I served mine with a side of garlicky kale.

Dessert: 90% Cacao.