Prep time: 10 minutes
Cooking time: 10 – 12 minutes
1 tablespoon coconut oil
2 carrots, peeled & sliced
2 cups broccoli, chopped
2 cobs of corn (corn sliced off)
1 cup purple cabbage, cut into ‘ribbons’
1 pint cherry tomatoes
1/8 cup water
1 teaspoon gluten free tamari or soy sauce
Heat oil in large skillet or wok.
Add carrots, stir and cook for 2 minutes.
Add broccoli, stir and cook for 2 minutes.
Add corn, cabbage and tomato. Stir for 2 minutes.
Add water, cover and allow to veggies to steam for about 3 minutes.
Remove from heat, stir and leave covered for 2-3 minutes, depending on how crunchy you like your veggies.
Sprinkle on tamari and stir.
Recipe courtesy of Institute for Integrative Nutrition