My Healthy Veggie Stir-fry for Meatless Monday

Sometimes you just have to think outside the box and go back to things that you loved eating as a kid or at a friends house / restaurant but never made it yourself.

Stir-fry is something that I always find tastes delicious when you eat it at a Asian restaurant. It just seems that sometimes when you eat it at home it either lacks flavor or there is too much flavor or it’s mushy or it just doesn’t taste the same. I figured I would try this out as it would make a perfect meatless Monday meal. I mean Veggies with brown rice??? What more could you want.

Now, I have never in my life or as far as I can remember ever cooked a stir-fry so this was gonna be tricky. I know; I can make a lasagna from scratch but a stir-fry frightens me. Crazy.

Of course I know that you generally put broccoli and some other array of veggies. I also know that you use soy sauce but to be honest I try to use as little soy as possible; after all it is high in sodium and so unfriendly to the woman figure, it really has crazy day after bloating effects which cause so much discomfort, nothing like eating a healthy meal but having your pants fit you too tight because of the MSG you just inhaled. So, I kept a close watch on that one.

This was going to be a test of my culinary skills per se, because I wanted to see if I could achieve the deliciousness and still keep it healthy. The health benefits of this dish are many.
Broccoli is so good for you and high in so many great nutrients, it’s high in potassium, magnesium, calcium, Vitamin C, Vitamin K, which benefits anywhere from brain function to the common cold.
Ginger is another great natural remedy especially for this cold weather, it’s an anti-inflammatory, anti-oxidant, antiseptic, anti-viral, circulation-stimulating, detoxifying, digestive, lymph-cleansing and warming.
Mushrooms are another fantastic source of nutrients and amazing for the following niacin, selenium, riboflavin, vitamin D, potassium. They are low in calories, fat-free, cholesterol-free and extremely low in sodium.

So the above are the ingredients I used to make my veggie stir-fry accompanied of course by non other than delicious brown rice. I hope that you enjoy it as much as we did.

Ingredients

1 medium head of Broccoli

1/4 lb. Mushroom Pleurotos *

3 Celery stalks

2 garlic clove, minced

1/2 tbsp. fresh Ginger, Minced

3 drizzle count Extra Virgin Olive oil

4 drizzle count Soy Sauce**

Salt and Pepper to taste

Start  by slicing your broccoli into thin florets set aside on separate dish. Then move on to your mushrooms cut longwise and in-between thick and thin set aside on separate dish. Get your celery stalk and cut longwise as thinly as possible and 2 inches long set aside on separate dish. Move on to you ginger, chop up very thin and set aside. And now mince your garlic.

Heat a wok over medium heat, drizzle your olive oil and add the garlic and ginger at the same time. Allow your garlic to get golden and throw in your celery, mix well and then throw in your broccoli. Sprinkle some pepper and add 2 count drizzle of soy. Mix all the ingredients well allow to cook for another 3 minutes and then add your mushrooms. Mix again well with all the ingredients and then add the remaining 2 drizzles of soy. Allow to cook for about 10 minutes mixing ingredients in between. I like my veggies a bit crunchy but if you want to cook more feel free.
Serve over brown rice.

* Use whatever mushroom you like, shitake, portobello, porcini or champignon.

** If you can find Light soy, use that otherwise feel free to use the regular kind.

**If you feel like you need to, you can add a little water to help the cooking process.

 

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