Ginger Garlic Turmeric Stir Fry (Paleo/AIP)

Super fast, nutrient-dense, and full of mouth-watering flavor, this veggie packed stir-fry might just become a regular meal on your menu.


  • 4 Tbsp coconut oil
  • 1 Tbsp fresh ginger chopped
  • 2 cloves garlic chopped
  • 1 onion chopped
  • 8 medium mushrooms quartered
  • 1 lb grass-fed stir-fry beef
  • 2 10 oz bags frozen mixed vegetables (carrots, broccoli, cauliflower, zucchini)
  • 5 oz can water chestnuts drained
  • 1 head Bok Choy chopped
  • 1 Tbsp turmeric
  • coconut aminos (or soy sauce to taste)
  • salt to taste


  1. Melt oil on medium-high heat in a wok or a large skillet.
  2. Add ginger and garlic and simmer for about a minute.
  3. Add onion and cook until translucent, stirring occasionally.
  4. Stir in mushrooms and cook until slightly browned.
  5. Add beef and cook until starting to brown.
  6. Add frozen vegetables, stirring frequently.
  7. When frozen vegetables are warm, stir in water chestnuts and bok choy.
  8. Season with salt to taste and turmeric.
  9. Serve and sprinkle with coconut aminos (or soy sauce) to taste.

Recipe Notes

You can use any combination of vegetables that you might have on hand for this recipe. Additionally, fresh or frozen vegetables can be used. So, go ahead, and use your imagination with this one.