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Fall Harvest Stir-Fry

Fall Harvest Stir-Fry Recipe - During the cold months, I especially love whipping up stir-fries with warm savory vegetables and flavors. This dish is the perfect combination of fall flavors with earthy mushrooms and broccolini paired with buttery, slightly sweet butternut squash. If you are a meat lover, trust me, you will not miss the meat in this dish. If you do, serve this with Braised Mushroom Short Ribs.

SERVES 4
MACROS
Fat: 17.5 g
Carbs: 16.1 g
Net carbs: 13.5 g
Protein: 2.6 g
Fiber: 2.6 g
Fall Harvest Stir-Fry Recipe

Ingredients

  • ¼ cup (60 ml) avocado oil, divided
  • 1 cup (140 g) peeled and diced butternut squash (½-inch [1-cm] cubes)
  • 1 bell pepper, sliced
  • Sea salt and black pepper
  • 4 tbsp (60 ml) Chicken Bone Broth or store-bought, divided
  • 1 bunch broccolini
  • 4 oz (113 g) shiitake mushrooms
  • 2 cloves garlic, minced
  • 2 tbsp (30 ml) coconut aminos
  • 1 tsp fish sauce
  • 1 tbsp (15 ml) sesame oil
  • Crushed red pepper flakes, to garnish
  • Thai basil, to garnish

How to make Fall Harvest Stir-Fry

  1. Heat a large nonstick skillet over medium-high heat and pour in 2 tablespoons (30 ml) of avocado oil. Add the butternut squash and bell pepper and sauté for about 5 minutes, stirring continuously. Season with a couple pinches of salt and black pepper, add 2 tablespoons (30 ml) of broth and cover the pan. Lower the heat to medium. Cook the squash and pepper for 10 to 12 minutes, stirring continuously, until the squash is fork tender and almost completely cooked through. Remove the squash and bell pepper from the pan and set them aside.
  2. Lower the heat to medium-low, add 1 tablespoon (15 ml) of avocado oil to the skillet and add the broccolini. Toss the broccolini and sauté for 1 to 2 minutes, then season with salt and pepper. Add the remaining 2 tablespoons (30 ml) of broth to the pan, cover the pan and let the broccolini cook for 3 to 5 minutes. Remove the broccolini from the pan and set it aside.
  3. Increase the heat to medium and add the remaining tablespoon (15 ml) of avocado oil along with the mushrooms and garlic to the pan. Season with salt and pepper and sauté for 3 to 5 minutes.
  4. Return the squash, bell pepper and broccolini to the pan. Add the coconut aminos, fish sauce and sesame oil to the pan. Toss all the ingredients together and continue to sauté for 2 to 3 minutes to marry all the flavors. Garnish with the pepper flakes and Thai basil. Serve immediately.