Sometimes finding a savory, healthy option for dinner feels difficult, but this Stir Fried Thai Greens recipe makes being vegan a non-guilty pleasure.
You know when you go out for Thai and you order a veggie dish, it tastes delicious but it’s only because it’s in some magical “brown sauce” with mystery ingredients. Just to humor you, often this magical sauce includes cornstarch, sugar, and poor quality oils. This upgraded homemade version of a brown sauce is clean with natural ingredients and takes your plain green veggies to the next level.
Stir Fried Thai Greens Recipe
What’s In It?
- 1 head of Chinese or regular broccoli
- 1 to 2 heads bok choy
- 2 cloves garlic, minced
- 2 to 3 tablespoons grapeseed oil
Sauce:
- 3 tablespoons mirin or brown rice vinegar
- 1/4 cup kombu stock
- 1 tablespoons tamari
- 2 teaspoon coconut sugar
- 1 teaspoon arrowroot powder
- 1 clove garlic
How It’s Made:
Cut broccoli into small pieces or long strips.- Mince garlic and set aside with oil.
- Make sauce in a separate bowl and set aside.
- Steam the green vegetables for 1 to 5 minutes, just until you can gently press a fork into them. Rinse with cool water and set aside.
- Turn on heat to high to warm a large skillet. Add the oil and garlic, and allow it to warm for 1 to 2 minutes.
- Add the sauce to the softened greens and gently toss for 3 to 5 minutes until the greens are coated and full of flavor.
Have fun with your greens! That is what I always say. It’s far too easy to get stuck in the same routine, eating the same green veggies day in and day out (if you are lucky enough). However, I always encourage people to choose new green leafy veggies to incorporate into the mix every once in a while. Every green has its own nutrient profile and offers the body what it needs in different ways in the context of different flavors. So think outside the spinach, and opt for bok choy or Chinese broccoli–especially for this tasty recipe!
Bok choy is part of the cruciferous vegetable family and is rich in many nutrients. It contains many powerful antioxidants and is rich in Vitamin A because of the high levels of beta-cartons it contains. It also provides anti-inflammatory benefits and can help reduce chronic inflammation. Bok choy is also one of the riches sources of calcium – so if you are dairy free, fear not, bok choy will dose up those stores naturally!
What is Kombu?
Kombu is a sea vegetable added to the sauce to provide additional flavors. It’s something used in a variety of Asian sauces, stews, and soups. It is known to reduce blood cholesterol and hypertension and helps aid in digestion. When kombu is added to stocks and the cooking water of beans and grains, it also helps to reduce the cooking time and increase the nutritional value. Look for kombu at your local health food store!
