Asian Sautéed Vegetables with Red Palm Oil

A delicious combination of Asian-style vegetables sautéed with the taste and nutritional benefits of organic red palm oil.


½ cup of carrots, peeled and julienned
½ cup of red onions, medium diced
½ cup of green peppers, medium diced
½ cup of red bell peppers, medium diced
½ cup of broccoli
1 cup of mushrooms, small diced
1 garlic clove, minced
2 tablespoons of red palm oil
¼ cup of non-gmo soy sauce (or Bragg's Aminos)
1 teaspoon of ginger, finely chopped
¼ cup of apple cider vinegar
2 teaspoons of brown sugar
Salt and black pepper to taste

Heat a large pan or wok over medium-high heat and add red palm oil. Let it heat for 1 minute.

Add the garlic, carrots, onions, red bell pepper, green pepper, and broccoli, and cook for about 3 minutes or until vegetables have slightly softened.

Pour the apple cider vinegar and add brown sugar, then add salt and black pepper to taste and stir well.

Finally, add mushrooms, soy sauce and ginger.

Remove from heat and serve with thin rice noodles.

Here's a great video of how to put this simple healthy meal together.  Enjoy!

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