By Kirton Kitchen
Back-Pocket Stir-Fry
Simplicity wins here. This stir-fry is made for Week 1 but simple enough to mix and match with other vegetables after the first week. Instead of a traditional protein source, we’re serving this over quinoa, a pseudo-grain that packs in 8 grams of protein and 5 grams of fiber per cup. Enjoy leftovers for lunch later in the week.
Updated at: Thu, 17 Aug 2023 07:38:58 GMT
Nutrition balance score
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Ingredients
4 servings
⅓ cuptamari
¼ cuprice wine vinegar
2 tablespoonstoasted sesame oil
2 teaspoonscornstarch
or arrowroot
¼ cupBiome Broth
or water
2 tablespoonsginger
freshly grated
1red chile
seeded and minced, optional
4scallions
green parts only, sliced
2 cupsbroccoli
florets only, chopped
4carrots
sliced on the bias
1red bell pepper
sliced
2 cupsbok choy
8 ouncesoyster mushrooms
4 cupsquinoa
cooked, for serving
Instructions
Step 1
In a small bowl, whisk together the tamari, vinegar, sesame oil, and cornstarch until smooth. Set aside.
Step 2
Heat the broth in a large skillet or wok over medium-high heat. Add the ginger, chili, if using, and sliced scallions. Cook, stirring often, until fragrant, about 1 minute.
Step 3
Add the broccoli, carrots, bell pepper, and bok choy stems and cook, stirring often, for 5 to 7 minutes, until the vegetables are bright in color and slightly tender. Add in the bok choy leaves and oyster mushrooms and stir together for 30 seconds.
Step 4
Add the tamari mixture to the wok. Cook, stirring often, until the sauce has thickened and the vegetables are cooked through.
Step 5
Serve over cooked quinoa.
Step 6
7 PLANT POINTS
