A Gut-Friendly Stir-Fry You’ll Love
Since we’ve been talking a lot about digestion this month, I’ve got a brand new recipe that’s perfect for supporting your gut while keeping things simple AND delicious.
It’s a Spring/Fall Veggie Stir-Fry with Ginger-Turmeric Sauce…
And it’s quick, fresh, and loaded with ingredients that support your gut health. Prebiotics from garlic and asparagus? Check. Anti-inflammatory benefits from ginger and turmeric? Double check!
And the best part? It takes less than 30 mins to make — so it’s perfect for busy nights.
Spring Veggie Stir-Fry with Ginger-Turmeric Sauce (serves 4)
Ingredients:
450 grams chicken breast or thighs, cut into bite-sized pieces
1 tbsp olive oil or coconut oil
2 cloves garlic, minced
1-inch piece fresh ginger, minced or grated
1/2 tsp ground turmeric or 1 tsp freshly grated turmeric root
1 cup each chopped broccoli, carrots, asparagus
1/2 cup each snap peas, chopped red pepper
2 tbsp tamari or soy sauce (low sodium)
1 tsp sesame oil
Optional topping: Kimchi
Directions:
Heat olive oil in a large pan over medium heat. Add the chicken and cook until browned and fully cooked through, about 6-8 minutes. Remove from the pan and set aside.
In the same pan, add a little more oil if needed. Sauté garlic, ginger, and turmeric for 1-2 minutes until fragrant.
Toss in the broccoli, carrots, asparagus, snap peas, and red pepper. Stir-fry for 5-7 minutes, until tender but crisp.
Return the chicken to the pan and pour in the tamari and sesame oil. Stir until everything is evenly coated and heated through.
Divide into bowls (or meal prep containers) and top with a spoonful of kimchi for a probiotic boost.
This stir-fry is light, flavourful, and super easy to customise. Swap out the veggies with your favourites, or try tofu or shrimp if you’re not in the mood for chicken!
Give it a try this week and let me know how it turns out. I’d love to hear how you make it your own!
