Does it get any simpler than a one-pan stir-fry? Chop your veggies and meat, throw in the pan with some flavor enhancers and you're done! Swap the meat and veggies for whatever you have on hand - stir-frys are truly versatile! This one uses fresh ginger, known to aid digestion, and is powerfully anti-inflammatory and anti-oxidant. A 2015 study also found ginger lowered blood sugar by 12% in Type 2 diabetics! Good quality sesame oil* has natural antibacterial, antiviral, and antioxidant properties while adding great flavor to any stir fry. Love up your gut!
- 12 oz pork tenderloin or chicken breast thinly sliced
- 1 medium size red onion
- 1 red pepper
- 1 green pepper
- 1 tbsp avocado oil or coconut oil
- 2 tbsp sesame oil*
- 1 tbsp mint, parsley, or cilantro (optional garnish)
- salt and pepper, to taste
- 2 tsp fresh ginger finely grated
- 1 tbsp Bragg sauce or gluten-free tamari/soy sauce
- 2 tbsp dry sherry (or dry red or white wine)
- 2 tbsp water
- 2 tsp cornstarch or tapioca starch
Heat avocado or coconut oil in wok or frying pan to medium-high. Add meat and stir fry until cooked through.
While meat is cooking, whisk together sauce ingredients.
Remove meat from pan and set aside. Add chopped veggies to pan and stir fry to desired doneness.
Add meat and sauce to pan and cook about 1-2 minutes. Mixture should thicken slightly.
Season to taste with salt and pepper. Drizzle with sesame oil, and add herb of choice for garnish. Enjoy with a side of brown rice (for low carb, use konjac or cauli-rice).
- Ideally, use non-GMO, expeller/cold-pressed coconut and sesame oils. Poor quality oils challenge your liver, which is an integral part of your digestion.