Ginger-Avocado Veggie Stir Fry with Broccoli and Kale

This vibrant stir fry brings together crispy broccoli, sweet red onion and tender kale in a flash. The star of the show is the creamy, zingy ginger-avocado sauce with a touch of honey that perfectly complements the vegetables.

Serve over steamed rice for a complete meal that’s both nourishing and delicious. Ready in just 30 minutes, it’s an ideal choice for busy weeknights when you crave something healthy and satisfying.

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Ingredients

4 unit Iceberg LettuceView ingredient guideLike ingredientDislike ingredient

Instructions

1. Prepare the rice according to package directions.
2. Wash and chop the broccoli into small florets. Thinly slice the red onion. Remove kale leaves from stems and chop roughly.
3. In a small bowl, whisk together the avocado, grated ginger, honey, lime juice and a pinch of salt to make the sauce. Set aside.
4. Heat a large skillet or wok over high heat. Add a splash of oil, then sauté the broccoli and red onion for 2-3 minutes until slightly charred.
5. Add the kale and a tablespoon of water, then cover and steam for 1 minute until kale is wilted.
6. Remove from heat, drizzle with the ginger-avocado sauce and toss to combine. Serve immediately over rice.

Recipe Tips

FAQ

Can I use a different green instead of kale?

Yes, spinach or Swiss chard work well as substitutes. Adjust cooking time accordingly.

Is this recipe vegan?

Yes, the sauce uses honey, but you can replace it with maple syrup to keep it vegan.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or microwave.