Baby Rainbow Carrot and Fresh Heart Stir Fry

 
Created by Taylor MelvillePhoto by Ryan Taylor

Created by Taylor Melville

Photo by Ryan Taylor

 
 

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Ingredients

Sauce

  • 2 Tbls Orange Juice

  • 1 Tbsl Soy Sauce

  • 2 Tbls Sugar

  • 1 Tsp Sesame Oil

  • 1 Tsp Sambal, Sriracha or Asian Chili Paste

Stir Fry

  • 1 LB fresh hearts of palm, julienned

  • 6-8 oz of snow peas

  • 1 LB broccoli florets

  • 1 LB mushrooms (white or shiatke), sliced or julienne

  • 1 red bell pepper, julienned

  • 1 LB baby peeled carrots (can substitute with julienned regular carrots)

  • 1 small white or red onion, chopped

  • 2 tbsp coconut or olive oil

 
 

Instructions

Prepare the Sauce

  1. Combine all ingredients in a bowl

  2. Whisk to mix them well

Prepare the Stir Fry

  1. In a large sauté pan or wok, heat the olive on high heat until smoking.

  2. Lower heat to med-high and add the mushrooms and broccoli.

  3. Sauté for 2 minutes and add the bell peppers.

  4. Sauté 1 more minute and add the fresh heart of palm.

  5. Continue to sauté until pan gets very hot.

  6. Add the stir fry sauce.

  7. Mix everything well and let the sauce reduce almost completely.

  8. Season with salt and pepper and serve by itself or alongside and/or your favorite protein.

 
 
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