nutritional information

Per 2-cup serving:

  • Calories: 255
  • Protein: 6 g
  • Total Fat: 18 g
  • Saturated Fat: 5 g
  • Carbohydrates: 25 g
  • Cholesterol: 0 mg
  • Sodium: 224 mg
  • Fiber: 10 g
  • Sugar: 7 g

Broccoli Stir-Fry with Ginger-Avocado Sauce

Broccoli Stir-Fry with Ginger-Avocado Sauce

Makes 4 servings

30 minutes or fewer

This veggie-packed stir-fry is served over a bed of baby spinach and dressed with a creamy ginger-avocado sauce.
Ginger-Avocado Sauce
  • 1 2-inch piece fresh ginger, peeled and sliced into coins
  • 2 avocados
  • 2 Tbs. lemon juice
  • 1 Tbs. cold-pressed olive oil
  • 2 tsp. raw honey
  • 2 tsp. grated lemon zest
  • 2 pinches sea salt
  • 1 Tbs. coconut oil
  • 1 medium red onion, halved and sliced (1 ½ cups)
  • ¼ tsp. sea salt
  • 4 cloves garlic, minced (4 tsp.)
  • 1 head broccoli, cut into florets (4 cups)
  • 1 small head cabbage or 1 bunch kale, sliced into thin ribbons (½ lb.)
  • 4 cups organic baby spinach
  • ¼ cup lightly toasted sesame seeds, for garnish, optional

1. To make Ginger-Avocado Sauce: Place ginger in food processor, and pulse to mince. Add remaining ingredients, and blend until smooth. Blend in up to 1/2 cup water to thin to desired consistency. Store in refrigerator.

2. To make Stir-Fry: Heat coconut oil in wok or large skillet over medium heat. Add onion and salt; stir-fry 5 minutes, or until onion softens. Add garlic, and cook 2 minutes more. Add broccoli and 1/4 cup water; cover, and steam 3 minutes. Add cabbage; cover, and steam 2 minutes more.

3. Place 1 cup spinach on plate. Top with 1 cup broccoli mixture, and drizzle with 2 Tbs. Ginger-Avocado Sauce. Sprinkle with sesame seeds (if using).

June 2013 p.55

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I was looking for a ginger sauce recipe and stumbled upon your recipe - it looks divine thanks for sharing

Elsje Parsons Massyn - 2015-09-10 13:54:45

Loved it. Made it to exact recipe, turned out lovely.

Eri - 2015-08-08 08:19:59

Despite mixed reviews I made this, and I really liked it. I didn't have spinach so I served it over romaine lettuce and ended up making wraps. I'm going to experiment with it next time, maybe add sesame oil or shredded coconut, or serve over rice. I think it's a good recipe, but it is a different taste. I think the mixed reviews are probably because of this and some people are going to love it and some just aren't.

Angela Contento - 2015-05-25 17:49:35

We loved this dish! We made it exactly as described but also added about 1/3 cup brown rice per serving. It needed quite a bit more salt, but once that was added at the table we give it two thumbs up.

Cindy from South Carolina - 2015-04-08 00:01:08

The sauce turned out perfect, and it was delicious. But the dish was bland. It needs way more garlic or something. And I'm not sure the sauce really goes with the dish. I won't make this one again, unless I spice it up with something additional.

Adrian - 2015-02-28 02:17:58

Had this last night, absolutely loved it. Thank you. Will add a bit more ginger next time, and maybe some toasted walnuts. Really delish.

Chris - 2014-08-10 21:02:43

This (sadly) really missed the mark for me! The Ginger-Avocado sauce was delicious and I could definitely see myself making it again for a nice, cold, crunchy salad. But I just didn't feel like it worked well tossed together with a warm "Stir-Fry". I wasn't sure what to think about what I was eating! It almost felt like a Mexican-inspired dish with the avocado being the star of the show. I guess that I was expecting the recipe to turn out like more of an Asian-style stir fry. I won't be making this again.

Shannon - 2014-07-23 16:19:56

Delicious! My husband said "it's a keeper!"

Irene Blackburn - 2014-07-07 00:46:53

The ginger avocado dressing sounds delicious! How long would that keep in the refrigerator?

Joey - 2014-06-30 15:43:40

I am very disappointed with trying to print recipes. It always takes two pages and the nutritional information does not print with the recipe. I subscribe to the magazine but I also like to print recipes from the emails. I am going to look to other sources for recipes for vegetarians. This is not something that I would expect from a well known publication.

Judy McCarrel - 2014-06-30 15:33:59

To the commenter who's worried about fat - never worry about fat from vegan sources. Coconut oil, though saturated, is actually good for you. If you do some googling, you'll come across all the recent research that backs me up.

caren - 2014-05-16 07:00:01

Love broccoli and this sounds delicious !

Ann - 2014-05-15 20:39:36

Love the everything in the broc recipe and such good fiber but my goodness all that fat? 18g for 2 cups 5g of which is saturated? Anyway to reduce this? Thanks!

Kimberly - 2014-05-15 18:12:00