1. 1 tablespoon sesame oil
  2. 3 green onions, finely chopped
  3. 3 tablespoons fresh ginger, minced
  4. 4 cups fresh broccoli, chopped
  5. ½ pound fresh green beans, chopped
  6. 2 carrots, peeled and sliced on diagonal
  7. 2 cloves garlic, minced
  8. 4 cups greens, chopped (kale, bok choy, spinach, collards, etc)
  9. 1 can sliced water chestnuts, drained
  10. 3 cups cooked brown rice
  11. 2 tablespoons soy sauce
  12. 1 ½ cups peas (if frozen run under water to thaw)
  13. ½ cup toasted sliced almonds
  1. 1. Heat a deep skillet or wok over medium heat for about 1 minute. Add oil and heat for 1 minute.
  2. 2. Add green onions and ginger. Sauté for 5 minutes.
  3. 3. Add broccoli, green beans, carrots, and garlic. Stir fry for 8-10 minutes.
  4. 4. Add greens and toss for about 2 minutes or until greens are wilted.
  5. 5. Stir in water chestnuts, brown rice, soy sauce, peas and almonds.
  6. 6. Serve as complete meal
  7. Tip: Serve this dish as a complete main dish along with a side of sliced fruit such as oranges, pineapple or mango. This is also a great recipe to double and then use the leftovers for lunch. Merely heat in the microwave or eat at room temperature.


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