A Healthy Dish to Make Together

Ingredients:

2 Tbsp. extra virgin olive oil

1 pound ground organic chicken or turkey breast, or tempeh for a vegetarian option

1 small onion, chopped

3 garlic cloves, minced

! Tbsp. grated fresh ginger

3 cups green beans cut in half (can use canned, organic or fresh steamed)

3 cups broccoli cut into ½ inch pieces

3 cups thinly sliced purple cabbage

½ cup sliced shitake mushrooms

3 Tbsp. Bragg’s Liquid Amino’s or soy sauce

1 Tbsp. rice wine vinegar

3 scallions, sliced

1 bunch fresh cilantro (about 3 cups chopped)

1-2 Tbsp. hot chili sauce depending on your taste

Heat in large pan over medium-high heat.  Add 1 Tbsp. oil, and then add meat (tempeh can be added later with stir fry). Cook until no longer pink.  Remove from pan and set aside.  In a wok or sauté pan, add remaining oil and onion.  Cook until translucent (3 min).  Add garlic and ginger.  Cook 1 minute.  Add green beans, broccoli, cabbage and mushrooms.  Cook until slightly tender (5 min.)  Add Bragg’s, chili sauce, and vinegar.  Cook to reduce slightly (3 min).  Return meat or Tempeh to pan.  Add scallions and cilantro. Turn off heat.  Serves 4   You can serve with Brown rice or quinoa.

Nutrition:

Calories per serving: 318

Carbs: 23 gm.

Fiber: 7 gm.

Protein: 33 gm.

Fat: 13 gm.