Daniel Fast Veggie Stir-Fry Recipe
Servings: 4
This is one of my favorite Daniel Fast recipes from the meal plan: brown rice, asparagus, shredded carrots and snow peas tossed in a creamy almond butter, coconut milk and tamari sauce with ginger and garlic. Dinner is ready in 40 minutes.
Ingredients
- 1 cup brown rice uncooked
- 2 tbsp avocado oil
- 24 asparagus trimmed and cut into 1" pieces
- 1 cup shredded carrots
- 1 cup snow peas
Savory Almond Sauce
- ¼ cup coconut milk
- ¼ cup almond butter
- 2 tbsp tamari
- 2 tsp maple syrup
- 2 tsp ginger root minced
- 2 tsp garlic clove minced
- 1 tsp crushed red pepper
Instructions
- Cook the rice according to the package directions.
- While the rice cooks, heat the avocado oil in a large skillet over medium-high heat. Add the asparagus, carrots and snow peas and stir-fry until tender, about 8 minutes.
- Make the sauce: Stir together the coconut milk, almond butter, tamari, maple syrup, ginger, garlic and crushed red pepper. If it's too thick to drizzle, thin it with a little water.
- Spoon the rice onto plates, top with the vegetables and drizzle with the sauce.
Notes
- Daniel Fast: Many Daniel Fast guidelines skip all sweeteners. For a strict fast, leave the maple syrup out of the sauce.
- Nut-Free: Use sunflower seed butter in place of the almond butter.
- Vegetable Swaps: Sliced carrots work in place of shredded; give them a few extra minutes in the pan. Broccoli florets or sliced bell pepper also work.
- Storing: Keep the rice, vegetables and sauce in separate containers in the fridge for up to 4 days.
Nutrition
Serving: 1.5cups, Calories: 401kcal, Carbohydrates: 52g, Protein: 11g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 11g, Sodium: 542mg, Potassium: 636mg, Fiber: 7g, Sugar: 7g, Vitamin A: 6487IU, Vitamin C: 22mg, Calcium: 124mg, Iron: 4mg
