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.

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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