Chinese Cabbage, Carrot and Broccoli Stir-Fry
Prep time
Cook time
Total time
Serves: 4
  • 1 cup thinly sliced carrots
  • 1 teaspoon chopped garlic
  • 1 tablespoon coconut oil
  • 1 tablespoon chopped ginger
  • 1 cup thinly sliced bok choy
  • 1 cup broccoli florets, blanched and cut into small pieces
  • freshly ground black pepper
  • ¼ cup low-sodium soy sauce
  1. Heat a skillet or wok large enough to accommodate all the ingredients over medium-high heat.
  2. Add the garlic, peanut oil and ginger, and stir quickly for 30 seconds.
  3. Raise the heat to high. Add the cabbage, then the carrots, then the broccoli, stirring quickly after each addition.
  4. Season with pepper. Add the soy sauce and cook until the vegetables are slightly tender.
Nutrition Information
Serving size: 1 cup Calories: 61 Fat: 4 g Carbohydrates: 6 g Sugar: 2 g Fiber: 2 g Protein: 2 g