One small carrot, shredded (I used a box grater)
One very small rutabaga, shredded (about equal parts carrot & rutabaga)
1/8th Spanish onion, thinly sliced
1/3rd small radicchio, thinly sliced
4 shiitake caps, thinly sliced
1 c sugar snap peas (in pod), chopped in 1/4 inch pieces
half a medium tomato, chopped small to match peas
1/4 to 1/2 cup coconut milk
Put the carrots, rutabaga, & onion in a skillet with the hot fat. Stir-fry for a few minutes. And then add radicchio & mushrooms. Stir-fry the mixture for another few minutes. Then add peas and tomato pieces, plus coconut milk.
Next add salt & ground pepper to taste and
basil dried flakes to taste.
Stir and cover and simmer for a few minutes. I also added about 1/4 cup water - but that was too much - made it too soupy.
Makes 3-4 servings if having other side dishes; or 2 servings if this is the only side dish. Serve this way in bowls.