Anti-Inflammatory Stir Fry Recipe and Benefits

Ingredients

• 1 tablespoon olive oil

• 2 cloves garlic, minced

• 1 teaspoon fresh ginger, grated

• 1 cup broccoli florets

• 1 red bell pepper, sliced

• 1 cup snap peas

• 1 cup carrots, julienned

• 1 cup mushrooms, sliced

• 2 tablespoons low-sodium soy sauce or coconut aminos

• 1 tablespoon rice vinegar

• 1 tablespoon sesame seeds

• Optional: cooked quinoa or brown rice for serving

Instructions

1. Prep the Vegetables: Wash and chop all vegetables as directed.

2. Heat the Pan: In a large skillet or wok, heat olive oil over medium-high heat.

3. Sauté Aromatics: Add minced garlic and grated ginger to the pan. Sauté for 1-2 minutes until fragrant.

4. Add Vegetables: Start by adding the broccoli and carrots. Stir-fry for 3-4 minutes.

5. Incorporate More Veggies: Add the bell pepper, snap peas, and mushrooms. Continue to stir-fry for an additional 3-4 minutes until all vegetables are tender yet crisp.

6. Season: Drizzle the low-sodium soy sauce and rice vinegar over the stir-fried vegetables. Toss to combine.

7. Serve: Remove from heat, sprinkle with sesame seeds, and serve over cooked quinoa or brown rice if desired.

Benefits

• Anti-Inflammatory Properties: This stir fry incorporates ingredients like ginger and garlic, known for their powerful anti-inflammatory benefits, which can help reduce inflammation in the body.

• Rich in Nutrients: The variety of vegetables provides essential vitamins, minerals, and antioxidants, promoting overall health.

• Low Calorie and High Fiber: This dish is low in calories and high in fiber, making it a great option for weight management and digestive health.

• Versatile and Customizable: Feel free to adjust the vegetables based on seasonal availability or personal preference, ensuring a fresh and engaging meal every time.

This anti-inflammatory stir fry is a delicious and nutritious way to support your well-being while enjoying a vibrant meal.