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Lilly’s Table

 
 
Avocado-Wasabi Cream
Brown Rice
© Lillys-Table.com Photo of Sesame Stir-Fry
 

Tags: Vegan Dairy Free Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Sesame Stir-Fry

from Avocado Wasabi Salmon with Sesame Bok Choy, the Week of January 8, 2012.
View the previous or next recipe for this meal.

Any variation of vegetables will do, but in the winter carrots, broccoli and a bunch of greens, such as bok choy work well. Add more spice or other flavors as you desire, this is just a base recipe to get you started so let your imagination and taste buds lead the way.

Ingredients

  • 1 tablespoon coconut oil, or other high heat oil
  • 2 teaspoons sesame oil
  • 2 cloves garlic, thinly sliced
  • 1 inch piece ginger, peel and mince
  • 1 carrot
  • 1 head broccoli
  • 1 bunch bok choy, washed and dried
  • 2 teaspoons soy sauce, or gluten-free tamari

Serving Size: 2 People

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Preparation Instructions

Start by having all of your vegetables washed, dried and ready to slice.

Place the sliced garlic, ginger and coconut oil in a skillet over medium heat. When it begins to warm and sizzle, add the sesame oil. Bring back up to a sizzle.

Meanwhile, peel and thinly slice your carrots into diagonal pieces. Stack up and thinly slice again into thin strips.

Slice the broccoli stems into thin slices. And break apart the florets.

Toss the carrots and broccoli stems into the shimmering oil.

Slice the stems of the bok choy. Add to the stir fry, along with the florets.

Roughly chop the bok choy leaves. When the vegetables are all tender, toss in the bok choy leaves and soy sauce.

Toss until wilted and serve immediately while still hot.