This Asian inspired stir fry is gluten and soy free! The combination of vegetables provide a nutrition packed dish that supports all the organ systems providing optimal balance.
This is a quick and simple meal! Feel free to mix up the veggies used in this recipe for whatever you have on hand. Cook veggies on a high heat for a few minutes to infuse heat and reduce the cold raw nature of the veggies making the meal easier to digest.
Watercress (water chestnuts) is cooling in nature with a pungent, bitter, and sweet flavor. Watercress regulates and increases qi energy, moves stagnant blood, moistens the lungs and throat, reduces facial blemishes, and stimulates bile production. A good source of vitamin A, chlorophyll, sulfur, and calcium.
Bamboo shoots are cold in nature and sweet in flavor. Bamboo shoots harmonize the digestion by clearing heat and dampness from the intestines. Bamboo shoots may help if you experience bloating or abdominal distention after eating, skin rash or facial breakouts, constipation, or phlegm in the throat or chest.
Mung bean sprouts are cool in nature and sweet in flavor. Mung beans help clear heat and toxins from the body. Mung beans may help if you experience heart burn, indigestion, burping, constant thirst that cannot be quenched, feeling warm all the time (no fever), or swelling. Mung bean sprouts pack an extra dose of nutrients!
Broccoli is a slightly bitter vegetable that contains more vitamin C than oranges, is abundant in pantothenic acid (vitamin B5) and vitamin A. Pantothenic acid is an essential nutrient used for many metabolic processes in the body such as the synthesis and degradation of essential fatty acids, proteins, and carbohydrates which increases energy in the body and activates healing when needed.
Temperature: Slightly cooling
Flavor: Sweet, bitter, pungent
Organs: Spleen, Stomach, Lung, Intestines, Heart, Liver, Gallbladder, Lungs
Actions: Moves Qi and stagnation, removes toxicities, reduces inflammation, promotes urination, reduces edema, clears heat
Ingredients (1 serving)
1 tsp Avocado Oil
1 cup Green Cabbage (or Napa Cabbage), long strips
1/2 cup Broccoli, small florets
1/2 cup Carrots, sliced thin
1/4 cup water chestnuts, chopped
1/4 cup Bamboo shoots, chopped
1/2 cup Mung bean sprouts
1 tbsp Coconut aminos
1/8 tsp ground Ginger
1/2 tsp granulated Garlic
Garnish: Green onion, diced
Preparations
Preheat large skillet on medium high heat. Add oil and carrots. Stir constantly for about 1 minute.
Add all remaining ingredients- cabbage, broccoli, water chestnuts, bamboo shoots, mung bean sprouts, coconut aminos, ginger, and garlic. Stir constantly for 2-3 minutes. Food should be warm, softs, but still crips- al dente.
Remove from heat and serve over rice or cauliflower rice if desired.