Stir-Fry Recipe With Bone Broth

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.

 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.

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.

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

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.

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!