2 1/2 cups baby carrots, thinly sliced

1/2 medium onion, chopped or sliced

3 large cloves garlic, pressed

2 rounds fresh ginger, pressed or finely minced

Sea salt, to taste

Coconut oil (enough to coat the bottom of the pan)

4 cups broccoli florets (large pieces halved)

2 cans water chestnuts, drained

3–4 tablespoons coconut aminos

2 tablespoons tapioca flour

10 oz white button mushrooms, halved or sliced into thirds

10 oz Baby Bella (cremini) mushrooms, halved or sliced into thirds

4 oz shiitake mushrooms, stems removed

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Heat coconut oil over low to medium heat in a large sauté pan.
Add carrots, onion, garlic, ginger, and a pinch of sea salt. Sauté for 5–7 minutes until carrots begin to soften and onions are translucent.
Add broccoli florets, water chestnuts, coconut aminos, tapioca flour, and another pinch of sea salt. Stir quickly to evenly coat ingredients. Sauté for 5–8 minutes, stirring regularly.
Add all mushrooms and cook for 10–12 minutes until tender but not mushy, stirring occasionally.
Taste and adjust seasoning with additional coconut aminos, sea salt, or ginger and garlic. Serve immediately.
Store leftovers in an airtight container in the fridge for 1–2 days.

Use a large sauté pan to prevent overcrowding and allow even cooking.
Slice carrots and broccoli to uniform sizes for consistent tenderness.
Avoid overcooking mushrooms—they should be fork-tender but not mushy.
Add coconut oil during cooking if vegetables begin to dry out.
Stir tapioca flour immediately after adding to prevent clumps.
Optionally, cover the pan briefly to help steam larger pieces without overcooking smaller vegetables.