​

Ingredients

• 1 tablespoon sesame oil

• 3 green onions finely chopped

• 3 tablespoons fresh ginger minced

• 4 cups fresh broccoli chopped

• ½ pound fresh green beans chopped

• 2 carrots peeled and sliced on diagonal

• 1 bell pepper red, yellow, or orange

• 2 cloves garlic minced

• 4 cups greens chopped (kale, bok choy, spinach, collards, etc)

• 1 can sliced water chestnuts drained

• 1 cup of sliced mushrooms

• 3 cups cooked brown rice

• 2 tablespoons soy sauce

• 1 ½ cups peas if frozen run under water to thaw

• ½ cup toasted sliced almonds

​

Instructions

• Heat a deep skillet or wok over medium heat for about 1 minute. Add oil and heat for 1 minute.

• Add green onions and ginger. Sauté for 5 minutes.

• Add broccoli, green beans, carrots, bell pepper, and garlic. Stir fry for 8-10 minutes.

• Add greens and toss for about 2 minutes or until greens are wilted.

• Stir in water chestnuts, mushrooms, brown rice, soy sauce, peas, and almonds.

• Serve as a complete meal

 

Notes

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.