Say the word stir-fry and I’m the first in line – I admit it! ???? There is nothing more comforting and fulfilling than a huge bowl filled with an array of veggies that are full of color and texture.
My Ginger Portobello Bok Choy Stir-fry Recipe is packed with hearty Portobello mushrooms, crunchy bok choy, and spicy ginger that will fill you up on beauty nutrition, while avoiding congestive or rancid oils. This makes a great side dish, or a main served along with some salad and quinoa or brown rice. Hmm mmm, easy and delish!
Let’s check it out…
Heat it up: Ginger
Oh for the love of ginger, how I love thee! Aromatic, pungent and a little bit of spice, ginger has the power to add a special flavor and zest to many dishes like this stir-fry.
Thankfully there is usually no shortage in finding fresh ginger root since it’s available year round in your local market’s produce section.
Ginger has the power to elevate your metabolism and has immune boosting action—being a warming root without the irritation—and is recommended for all body types.
Ginger promotes healthy sweating (often helpful during cold and flu season), which can really help with the detoxification process.
In this recipe it’s easy to use less or more, according to your taste and how much heat you can take. Just know you are filling your body with amazing all-around boosting benefits!
Bulk it up: Portobello
Replacing meat with vegan options can be the most difficult part of transitioning into a plant-based lifestyle. If I’ve said it once I’ll say it a hundred times, meat takes a lot of energy to digest, it’s acid-forming, and it contributes to deforestation across the planet to create grazing land for grass-fed cattle! Portobello mushrooms are a great alternative. They’re heartier, denser in texture, and truly satisfying as a natural replacement.
Here are some awesome benefits of this fantastic fungus:
Mushrooms act as an anti-inflammatory: as they block function of pro-inflammatory compounds that cause inflammation in the body—which has been linked to aging and pretty much every disease out there—including autoimmune disorders, pain, heart attack, and so on.
Mushrooms provide protection for mamas-to-be: in that they contain folate. Folate (or folic acid), prevents neural tube defects in developing fetuses and is an essential nutrient mamas should be getting before trying to get pregnant, and during all stages of pregnancy with the precious little one being nurtured in there.
Mushrooms improve immune function: by boosting the immune system! Researchers from Arizona State and Penn State found that mushrooms helped boost compromised immune systems and helped fight off inflammation.
You will get a real bang for your buck with these guys, that’s for sure. So try to start using them in your weekly meal prep and reap the benefits!
Crunch it up: Bok Choy
It’s nice to mix textures in recipes, and bok choy adds a bit of crunchy yumminess.
Bok choy is just one of those vegetables that make it easy for us not to overcook, especially in the order of how they are cooked (or added to the pan).
In Beauty Detox Foods, I point out many health and beauty benefits of eating all sorts of cabbage, and of course bok choy and red cabbage are included in the cabbage family.
Here are just a few benefits and then you can go and check out the rest later! ????
Bok choy slows down the aging process: being great for your skin because it contains vitamins A, C and E.
Bok choy helps to detoxify: by purifying the blood which ultimately contributes to clearer skin and reduced inflammation.
Bok choy is easy on the gut: helping to cleanse your system.
Bok choy is good for the thyroid: and other endocrine glands because of its iodine content.
In addition, the anti-inflammatory phytonutrients in bok choy help prevent continuous and unwanted inflammation from occurring. This is because bok choy also provides you with two additional anti-inflammatory nutrients, the first being omega-3s and the second, vitamin K.
Bok choy is an excellent source of omega-3 fatty acids due to its significant amount of alpha-linolenic acid (ALA), and made it into the top 15 vitamin K-rich foods (being an excellent source of this fat-soluble vitamin).
Wow! Isn’t it amazing how incredible all these different greens are, once you start to poke around? You might have overlooked bok choy for a time, but hopefully now she will come back into your focus and rotation!!
I’d say it’s about time we make this stir-fry and check out these easy step-by-steps…
Saute ginger, and chiles in pan with coconut oil.
Add in bok choy and cook until tender (about 4 minutes).
Add the sliced marinated Portobello mushrooms to pan and mix together. Season with sea salt and freshly ground black pepper to taste.