Ginger Veggie Stir Fry

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This delicious stir fry is packed with a variety of delicious vegetables as well as a healthy serving of protein. An added benefit is ginger – an incredible immune-support spice that is used for everything from nausea, headaches, and digestive upset. This stir fry is perfect for any night of the week!

4

Serves

0

Serves of fruit (per serve)

3

Serves of vegetables (per serve)

Ingredients

1 carrot, diced
1 bunch bok choy, chopped with stems & leaves kept separate
1 onion, cut into thin wedges
1 small head broccoli, chopped in florets
400g chicken thighs (or protein of choice), sliced
300g rice
1 teaspoon chilli flakes
Sesame oil
3 tablespoon ginger
2 cloves garlic, crushed
Olive oil
4 tablespoon soy sauce
4 teaspoon white vinegar
Fresh coriander

Method

Pick coriander leaves and finely chop stems, keeping stems and leaves separate.
Rinse the rice until water runs clear. Place in a small saucepan with 250ml water and bring to a simmer over medium heat. Reduce heat to low and cook for 12 minutes until water is absorbed. Turn off the heat & stand, covered, for 5 minutes.
In a small bowl combine 1 teaspoon sesame oil, 3 tablespoons soy sauce, 4 teaspoons white vinegar, remaining garlic, ginger and chilli flakes.
Heat 1 teaspoon oil in frypan over high heat. Stir fry the onion, carrot, broccoli and bok choy stems for 1-2 minutes before adding ginger mixture and continue to stir fry for another 3 minutes In the final minute add chicken and bok choy leaves and and cook until bok choy leaves are just wilted.
Serve on a bed of rice and garnished with fresh coriander leaves.

Recipe Notes

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Nutrition per serving

1682 kJ	12.75g Fat	2.6g Sat. Fat	37.1g Carbs	6g Sugars	9.4g Fibre	29.4g Protein	1,538mg Salt
450 per 100 g	3.4g per 100 g	0.7g per 100 g	10g per 100 g	1.6g per 100 g	2.5g per 100 g	7.9g per 100 g	411.7mg per 100 g

Acknowledgements

Recipe originally published by Nutrition Australia and created by Good & Fugly.

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