Ginger Garlic Vegetable Stir-Fry
15 min
Prep time
10 min
Cook time
2
Servings
280
Calories
A quick and flavorful stir-fry loaded with anti-inflammatory vegetables, fresh ginger, and garlic. Served over brown rice for a satisfying weeknight dinner.
Ingredients
2 servings- 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
Fights inflammation
Instructions
- 1
Step 1
Heat avocado oil in a large wok or skillet over high heat.
- 2
Step 2
Add broccoli and cook for 2 minutes, stirring frequently.
- 3
Step 3
Add bell pepper, snap peas, and mushrooms. Cook for 3 minutes.
- 4
Step 4
Push vegetables to the side. Add sesame oil, ginger, and garlic to the center.
- 5
Step 5
Cook aromatics for 30 seconds, then mix with vegetables.
- 6
Step 6
Add coconut aminos, turmeric, and toss everything together.
- 7
Step 7
Cook for 1-2 more minutes until vegetables are tender-crisp.
- 8
Step 8
Serve over brown rice and garnish with sesame seeds.
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Nutrition per serving
Based on 2 servings.
280
Calories
10g
Protein
30g
Carbs
14g
Fat
7g
Fiber
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