Coconut Portabella Stir-Fry

1 tablespoon extra virgin olive oil
1-2 tablespoons water
1 large carrot, chopped
1/2 yellow bell pepper, thinly sliced
1/2 red bell pepper, thinly sliced
1 zucchini, thinly sliced
5 ounces portabella mushrooms, thickly sliced
1 cup shredded coconut
1 ounce dried diced apple, mango or papaya
1 tablespoon soy sauce
3 dashes Tabasco sauce
Salt and pepper, to taste
1 teaspoon toasted sesame seeds, optional

Heat olive oil and water in a large, deep skillet for 1 minute. Add vegetables and saute over high heat until softened, about 7-10 minutes, stirring frequently. Add more water if needed to keep mixture from drying out. Turn heat down slightly and add coconut, fruit, soy sauce and Tabasco sauce. Stir well and season to taste with salt and pepper. Transfer to a serving dish, sprinkle with sesame seeds and serve over brown rice. Serves 4.

Main dish recipe from