I love making this because it's super easy and loaded with flavor. The hardest part is cutting everything up!
You will need:
- 6 bell peppers: 2 red, 2 yellow, 1 green, 1 orange, sliced long ways.
- 1 bunch of chard, cut in strips
- 1/4 white onion cut in strips
- 1 tbsp toasted sesame oil
- 1 zucchini, cut in half, then in strips
- 4 tomatillos, cut into quarters, then quarters halved
- 1-2 tbsp coconut aminos
- Juice of half a lime
- 2tbsp coconut cream (I like the @thrivemktOrganic Coconut Cream brand)
- Celtic sea salt and fresh black pepper to taste
- White and black sesame seeds as garnish
- *optional pinch of cayenne pepper
- To get your chard sliced thinly, first cut out the root. This will leave you with the leaves. Lay one on top of the other, and roll up like a fruit rollup. Then thinly slice. I like to pile up about 4-5 leaves at a time, roll them up, then slice them. This makes the process go quickly!
- To cut the zucchini, onion, and bell peppers into strips, is difficult to put into text. Here are some videos that show you how to julienne a zucchini, bell pepper, and an onion.
- Cooking this dish with the lid off will help to evaporate some the water so it's not soupy.
What to do:
- Heat the oil in a wok if you have one, or a regular ass skillet will do.
- Sauté up your onion for three minutes. Add in your bell peppers, tomatillos, and zucchini. Sautee uncovered until veggies are just soft. I prefer a little crunch!
- Add your coconut aminos, and coconut cream. Cook another 3-5 minutes on low.
- Toss in your chard and cook until bright green, about 3 minutes.
- Add sea salt, black pepper, and cayenne if desired, to taste.
Eat alone or plate over wild rice, spelt, or kamut, and top with lime juice and white and black sesame seeds.