Ginger Garlic Vegetable Stir-Fry
A quick and flavorful stir-fry loaded with anti-inflammatory vegetables, fresh ginger, and garlic. Served over brown rice for a satisfying weeknight dinner.
Anti-Inflammatory Ingredients
Ingredients
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1 cup mushrooms, sliced
- 2 tbsp coconut aminos (or low-sodium soy sauce)
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, minced
- 1 tbsp sesame oil
- 1 tbsp avocado oil
- 1 tsp turmeric powder
- Sesame seeds for garnish
- Cooked brown rice for serving
Instructions
Heat avocado oil in a large wok or skillet over high heat.
Add broccoli and cook for 2 minutes, stirring frequently.
Add bell pepper, snap peas, and mushrooms. Cook for 3 minutes.
Push vegetables to the side. Add sesame oil, ginger, and garlic to the center.
Cook aromatics for 30 seconds, then mix with vegetables.
Add coconut aminos, turmeric, and toss everything together.
Cook for 1-2 more minutes until vegetables are tender-crisp.
Serve over brown rice and garnish with sesame seeds.
Nutritional Information
280
Calories
10g
Protein
30g
Carbs
14g
Fat
7g
Fiber
Tags
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