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Stir-Fry Recipe With Bone Broth | Almanac.com

Stir-Fry Recipe With Bone Broth

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Here's one of my favorite Stir-Fry recipes using bone broth. It's good for you and good tasting!

Bone broth soup is really good for us. I noticed over 30 years ago that—if my husband, Bob, and I have at least two servings a week of my homemade soup—we have no problems with our joints.

When I forget, my knees really bother me. So I have learned to incorporate the broth into as many meals as possible.

Click for Bone Broth Soup Recipe

One delicious way to eat it is in a stir-fry!

Begin by cutting up organic beets and carrots and cooking them over low heat in the soup itself. This takes about an hour to get them nice and soft.

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 About halfway through, dice one medium onion and fry it in coconut oil with a dash of good quality salt (true sea salt or Himalayan pink). After a few minutes, it will be somewhat translucent and soft. Spread these to the side of the pan and add some butter. Mushroom slivers get cooked in this magical medium.

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Once they are soft, add some meat chunks (beef, chicken, turkey or lamb) and turn up the heat. Cook well; this usually takes about six to ten minutes.

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Add some frozen broccoli and corn and let these heat up.

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Pour the soup stock with the beets and carrots into the pan and bring to a boil. Mix a couple of teaspoons of arrowroot in ¼ cup of cold water. Add to the mixture and let it heat up. It will thicken the lot nicely.

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This can be eaten alone or served over rice or noodles. When I serve this dish to company, everybody has seconds. It is indescribably delicious!

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