A stir-fry is a quick and healthy way to cook a delicious, plant-based meal. The moderately high heat allows for speedy cooking so vegetables become crisp and maintain their fresh flavors. Peanut oil offers healthy fat and a high smoke point. Spicy ginger, garlic and onions add flavor and cancer-protective phytochemicals. Serving this dish over brown rice makes for a fiber-rich meal to bridge the seasons.
- 1 Tbsp. peanut oil
- 5 cloves garlic
- 1 tsp. grated fresh ginger
- 1/4 tsp. ground ginger
- 6 spring onions, chopped, including the green stems
- Salt, to taste
- 1 lb. chicken, boneless and skinless, cut into ½ -inch strips
- 1 large onion, chopped
- 1 cup chopped cabbage
- 1 medium red bell pepper, chopped
- 1 medium green bell pepper, chopped
- 2 Tbsp. reduced-sodium soy sauce
- 1 1/2 tsp. sugar (optional)
- 1 Tbsp. cornstarch
- 1/2 cup water
- 3 cups cooked brown rice
- In a wok or large skillet, heat oil over medium-high heat. When oil is almost smoking, add garlic, ginger, ground ginger, spring onions and salt to taste. Stir-fry for 2 minutes. Add chicken. Stir-fry an additional 3 to 4 minutes.
- Add chopped onion and cabbage and cook, stirring occasionally, for about 5 minutes. Add peppers and cook for 2 minutes.
- Mix soy sauce, sugar and cornstarch into water, then add to wok or skillet. Cook uncovered until sauce thickens. Serve over hot rice.
This recipe contains cancer fighting foods:
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