Brus­sels Sprouts & Broc­col­ini Stir-Fry

with MCT-Chile Driz­zle

Clean Eating - - RECIPE INDEX -

with MCT-Chile Driz­zle


¼ cup medium-chain triglyc­eride oil (aka MCT oil) (TRY: NOW Sports MCT Oil)

2 tsp red chile paste (such as sam­bal oelek)

¼ cup chopped fresh cilantro 2 tbsp minced gin­ger, di­vided 2 tbsp olive oil

1½ lb Brus­sels sprouts, trimmed and thinly sliced

1 small yel­low onion, thinly sliced 4 cloves gar­lic, minced 1 cup sliced shi­itake mush­rooms 1 red bell pep­per, sliced

1 small bunch broc­col­ini, lower stems re­moved, halved length­wise

2 tbsp re­duced-sodium tamari or soy sauce 2 tsp rice vine­gar 2 tsp raw honey 1 tbsp black sesame seeds

cooked brown rice or rice noo­dles, optional

1. Pre­pare MCT-chile oil: In a small bowl, whisk MCT oil, chile paste, cilantro and 1 tbsp gin­ger. Set aside.

2. In a large skil­let on medium-high, heat olive oil. Add Brus­sels sprouts,

onion, gar­lic and re­main­ing 1 tbsp gin­ger and cook for 2 min­utes, stir­ring con­stantly.

3. Add mush­rooms, bell pep­per, broc­col­ini, tamari, vine­gar and honey and cook for 5 min­utes, un­til veg­eta­bles are ten­der. Sprin­kle with seeds and stir to mix.

4. Re­move from heat and driz­zle with MCT-chile oil; toss to mix well. Serve with brown rice or noo­dles (if us­ing).

PER SERV­ING (1∕4 of recipe): Calo­ries: 319, To­tal Fat: 23 g, Sat. Fat: 15 g, Mo­noun­sat­u­rated Fat: 6 g, Polyun­sat­u­rated Fat: 2 g, Carbs: 27 g, Fiber: 8 g, Sug­ars: 10 g, Pro­tein: 9 g, Sodium: 431 mg, Choles­terol: 1 mg

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