Golden Veggie Stir-Fry with Daikon Microgreens

Fresh from the Wok: Golden Vegetables with Daikon Microgreens

Ingredients :

  • 1 cup sweet potato, peeled and cubed

  • ½ cup zucchini, chopped

  • ½ cup red bell pepper, chopped

  • ¼ cup carrots, sliced

  • ¼ cup brussels sprouts, halved

  • ¼ cup snap peas or snow peas

  • 1 tsp fresh ginger, grated

  • 1 clove garlic, minced

  • 1½ tbsp coconut oil

  • 1 tsp turmeric powder

  • ½ tsp ground coriander

  • Salt & black pepper, to taste

  • 2 tbsp water or vegetable broth, for steaming

  • 1 tbsp coconut aminos or tamari

  • 2 tbsp daikon or broccoli microgreens, for garnish

  • Optional: chili flakes

Instructions:

  • Par-cook the sweet potatoes: Steam or boil sweet potato cubes for 5–7 minutes until just tender.

  • Sauté aromatics: In a large skillet, heat coconut oil over medium heat. Sauté garlic and ginger for 1 minute.

  • Add veggies: Add zucchini, bell pepper, carrots, brussels sprouts, and snow peas. Stir-fry for 4–5 minutes.

  • Season: Sprinkle in turmeric, coriander, salt, and pepper. Add the par-cooked sweet potatoes and a splash of broth or water. Stir and cook for another 3–4 minutes.

  • Finish: Add coconut aminos or tamari and cook until everything is lightly glazed and tender.

  • Serve: Spoon into bowls and top with daikon or broccoli microgreens and a pinch of chili flakes.

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