Broccoli Stir - Fry with Ginger-Avocado Sauce
Prep Time
15 minutes
Prep Notes
this veggie-packed stir-fry is served over a bed of baby spinach and dressed with a creamy ginger-avocado sauce.
Cooking Time
30 minutes or less
Yields
4 Servings
Ingredients
GINGER-AVOCADO SAUCE
1 2-inch piece Fresh ginger, peeled and sliced into coins
2 Avocados
2 Tbsp Lemon juice (fresh squeezed or Santa Cruz brand)
1 Tbsp Olive Oil
2 tsp Raw Local Honey
2 tsp Grated Lemon Zest
2 Pinches Sea Salt
Stir-Fry
1 Tbsp Coconut Oil
1 Medium Red Onion, halved and sliced (1-1/2 cups)
1/4 tsp Sea Salt
4 Cloves Garlic, minced (4 tsp)
1 head Broccoli, cut into florets (4 cups)
4 cups Baby Spinach (organic)
1/4 cup Sesame Seeds, lightly toasted for garnish (optional)
Directions
GINGER-AVOCADO SAUCE:
1. Place ginger in food processor, and pulse to mince.
2. Add remaining ingredients, and blend until smooth.
3. Blend in up to 1/2 cup water to thin to desired consistency. Store in refrigerator.
TO MAKE STIR-FRY
Prep all vegetables ahead of time.
1. Heat coconut oil in wok or large skillet over medium heat.
2. Add onion and salt; stir-fry 5 minutes or until onion softens
3. Add garlic, and cook 2 minutes more.
4. Add broccoli and 1/4 cup water; cover, and steam 3 minutes.
5. Add cabbage; cover, and steam 2 minutes more
PLATING YOUR DISH
1. Placee 1 cup spinach on each plate.
2. Top with 1 cup broccoli mixture and drizzle with 2 Tbs. Ginger - Avocado Sauce
3. Sprinkle with toasted or raw sesame seeds (optional)