This tasty veggie stir fry is a great base for the protein of your choice from chicken to fish or any leftover protein from the meal plan. For vegetarians add 1 cup firm tofu or 1 cup defrosted, shelled edamame. If you’re on the yellow phase, add ½ cup cooked brown rice.
Ingredients Serves 1
Stir Fry Sauce
1 tablespoon Thai chili sauce (sambal olek) or sriracha
1 tablespoon lime juice
2 teaspoons lite soy sauce or gluten-free tamari
2 cups broccoli florets, (about ½ head)
6 asparagus spears (about ½ pound), chopped
1 yellow, red, or orange bell pepper, seeded, thinly sliced
1 cup sliced mushrooms, such as white button or shiitake
1 cup thinly sliced bok choy
3 garlic cloves, minced
1 tablespoon minced ginger
Prepare the sauce. Place the chili sauce, lime juice, and soy sauce or tamari in a small bowl. Add one tablespoon of water and whisk well to combine. Coat a large skillet or wok over with the cooking spray. Place over medium-high heat.
Add the broccoli, asparagus, bell pepper, mushrooms, bok choy, garlic and ginger. Cook 5 to 6 minutes until the vegetables are tender. Turn the heat off and add the reserved sauce. Toss well to coat and serve immediately with the protein of your choice.
Nutritional Stats Per Serving
(Serving size: 3 cups)
163 calories, 10g protein, 7g sugars, 28g carbohydrates, 2g fat (0g saturated), 0mg cholesterol, 6g fiber, 915mg sodium