Stir-fry

Bella had her first sleepover party this weekend which left us alone with Noah. It was so quiet and empty without her and I missed her a lot. She had a great time however and that's what matters. Since it was just us three and by the time I got home from a baby shower Noah was already fed, I made an simple stir-fry for me and James. It was perfect meal to enjoy while with did something we hardly do, watch a move from start to finish.

1 tbs coconut oil
1/2 tbs fresh ginger, grated
1 garlic clove, grated
1/2 cup red bell pepper, cut julienne
1/2 cup celery, diced
1 cup sugar snap peas, tops and ends cut of and cut in half
1/4 cup water
1 handful green cabbage, chopped
2 tbs vegetarian stir-fry sauce ( I used Lee Kum Kee's with mushroom flavor)
Black pepper to taste
1/2 cup chopped roasted cashews

Heat oil in a wok on medium heat and sauté garlic and ginger for a minute. Add pepper, celery and sugar snap, water and stir-fry sauce and cook for 5 minutes or until vegetables are tender. Add cabbage and blend well and add black pepper. Serve with rice, quinoa, buckwheat noodles or barley and chopped nuts sprinkled on top.