Skinny Green Ginger Stir Fry

When it comes to good nutrition, let’s face it… you are what you eat. If you’re looking for an easy weeknight meal that promotes a healthy workout regime, then be sure to add green vegetables and fresh ingredients to your shopping list.

Baby broccoli and bok choy, enhanced with freshly chopped ginger, are the green heavy hitters in this asian-inspired stir fry. Try it over your favorite whole-grain, such as quinoa or barley, for a complete meal.


1 bunch of Baby Broccoli (cross between broccoli and Chinese kale), chopped – include florets

1 head of Baby Bok Choy, chopped – include leaves

1 sm. carton crimini mushrooms, sliced

3 cloves of garlic, minced

1/2 yellow onion, diced

2 tbsp freshly chopped ginger

1/2 cup organic chicken broth

sea salt

freshly ground pepper

Extra virgin olive oil

1. Drizzle some extra virgin olive oil in a large frying pan and heat for a few minutes on medium. Add onion, and sauté for two or three minutes, or until translucent. Add garlic and ginger, and cook for another two minutes.

2. Add mushrooms and cook until soft and wilted. Add broccoli, bok choy, and chicken broth. Stir, and continue until broth is absorbed and veggies have a slight snap, about five minutes. Remove from heat and serve immediately. Just like that – easy, healthy weeknight meal.




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