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
Gluten-Free

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
Stir-Fry
  • 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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comments

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

This sauce was DELICIOUS! I was out of honey, so I just subbed a little sugar. Instead of the cabbage & spinach, I used a bag of Broccoli Slaw, which has such short fridge life & worked out perfectly. I tossed the whole mixture with the sauce instead of drizzling it on top. WOW! Slivered almonds worked great for added texture. Already thinking of things I can use this sauce for... dips for vegetables & chips? On pasta? Mmmm...

Lisako - 2014-02-18 20:10:09

Really fantastic! I should've added more water to the dressing for better consistency but was afraid of diluting it and losing flavor. I also placed it on a bed of ginger-sesame quinoa instead of spinach. This is a keeper!

Jackie - 2013-11-07 21:53:52

Good but better with a little feta.

bittenbyknittin - 2013-09-22 17:19:49

I added just a touch of sesame oil to the avocado ginger sauce which greatly improved the depth of flavor. Made it a little more Asian. Served it with a fillet of mahi as well. Used part broccoli leaves, cabbage and bok choy and served fish on top. Only had half the amount if honey available, i think the full amount would have been a bit too sweet. Would use more garlic next time and perhaps finish the greens with a touch of chili oil

Kandy - 2013-08-06 04:21:59

Delicious!

Judy - 2013-08-06 00:36:13

I made made mine with red cabbage instead of kale. I think my proportions were a bit off (heavy on the cabbage side), I did not have sesame seeds to garnish, and I probably could've used a bit more salt (I tend to err on the side of using less and then adding more later. Overall I think the dish was bland and could've used greater depth of flavor. I am not quite sure what seasonings may have improved this recipe for me. Despite the lack of flavor, this dish is a great way to eat your greens!

Enna Sojas - 2013-07-27 00:32:49

Make this

Barbara - 2013-07-24 00:46:29