Sesame Stir Fry with Crispy Garlic (Primal/Paleo)

These vegetables are just crisp tender, and lightly flavored enough to taste fresh while perfectly complimenting my Asian Spiced Chicken. The crisp garlic gives a little more character than the average stir fry, making the meal feel more indulgent than just a mess of properly cooked vegetables.

Sesame Stir Fry with Crispy Garlic
primal / paleo / grain-free / gluten-free
Yield: 2 servings

2T sesame oil, divided
8 large brussel sprouts, trimmed and halved
1/2 onion, 1/4in crescent slices
2 carrots, peeled and 1/4in bias slices
2 stalks celery, 1/2in bias slices
1T cooking fat of choice
1c broccoli florets, half dollar size
One handful green beans, trimmed
1t coconut aminos
4 cloves garlic, minced
2t sesame seeds

Heat your wok over medium heat. Add 1T of the sesame oil. Once hot and rippling, place the brussel sprout halves cut side down. Season lightly with salt and pepper. Add the onion. Cook for 5 minutes, until the brussel sprouts are browned and beginning to soften. Remove the brussel sprouts. 

To the onion add the carrots and celery. Season lightly with salt and pepper. Cook for 2 minutes, until beginning to purge their water, then add the 1T cooking fat, broccoli, and green beans. Stir often, and continue cooking until the vegetables are crisp tender. Add the coconut aminos, toss, and add the vegetables to the brussel sprouts off the heat.

Drop the heat to low, add the remaining sesame oil to the wok along with the minced garlic, and cook, stirring constantly, until the garlic becomes golden and crisp but not bitter and black. It should only take a few minutes depending on your stove top. Plate the vegetables and top with the crispy garlic and sesame seeds. Serve and enjoy.

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