Recipes // Side Dishes // Stir-fry



By Ashley Koff


  • 2 medium purple onion
  • 6-10 Shitake mushrooms 
  • 1 bag organic frozen mixed vegetables 
  • 2 Tbsp extra virgin Olive/ unrefined coconut oil or vegetable broth


  1. Defrost frozen vegetables(leave in bag) in a bowl of warm water 
  2. Remove first thin layer (only the "paper" like dry skin) of the onions
  3. Slice onions in half then slice each half into slices about 1cm thick. 
  4. Slice mushrooms to similar thickness
  5. Strain frozen vegetables 
  6. In a large sautée pan, add 1 Tbsp oil and turn on flame to medium heat
  7. Add onions first, stirring to lightly coat them with the oil; add mushrooms and veggies. Keep stirring 
  8. Add additional Tbsp oil and continue to stir. 
  9. Don't over cook. Veggies are ready when all are warm and the onions have softened to the spoon but are not mushy. 
  10. Remove from heat and top with Hemp Hearts or toss into quinoa; consider adding leftover stirfry to eggs the next morning

Makes 4 servings

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