Green Island Fragrance
Immerse yourself in a symphony of vibrant greens with "Green Island Fragrance," a quick and healthy stir-fry that transforms fresh vegetables into a fragrant feast. This veggie-packed dish features tender baby bok choy, snow peas, spinach, and broccoli, all brought to life with a savory blend of garlic, ginger, sesame oil, and soy sauce. Fresh basil and a hint of lime juice elevate the flavor profile, while optional cilantro and a pinch of red pepper flakes add customizable zest and heat. Perfectly served over fluffy jasmine rice, this 25-minute recipe is a celebration of wholesome ingredients and bold, refreshing flavors. Whether you're seeking a light vegan dinner or a flavorful way to enjoy fresh greens, Green Island Fragrance is sure to deliver both nutrition and culinary delight.
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Recipe Information
Ingredients
- 4 heads Baby bok choy
- 150 grams Snow peas
- 200 grams Broccoli florets
- 100 grams Spinach leaves
- 20 grams Fresh basil leaves
- 10 grams Cilantro (optional)
- 3 cloves Garlic cloves
- 1 tablespoon Ginger
- 1 tablespoon Sesame oil
- 3 tablespoons Soy sauce
- 2 tablespoons Vegetable broth
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 tablespoon Lime juice
- 0.5 teaspoon Crushed red pepper flakes
- 2 cups Cooked jasmine rice (for serving)
Instructions
Wash and prepare all the vegetables. Trim the ends of the baby bok choy, snap the tips off the snow peas, and cut the broccoli into bite-sized florets. Rinse and pat dry the spinach, basil, and optional cilantro leaves.
Mince the garlic and grate or finely chop the ginger.
In a small bowl, mix the soy sauce, vegetable broth, cornstarch, and water until smooth. Set this sauce mixture aside.
Heat the sesame oil in a large skillet or wok over medium-high heat.
Add the garlic and ginger to the hot skillet and stir-fry for about 30 seconds until fragrant.
Toss in the broccoli and snow peas, and stir-fry for 2-3 minutes until the vegetables are tender-crisp.
Add the baby bok choy and spinach to the skillet, cooking for another 2 minutes until they wilt slightly.
Pour the prepared sauce mixture over the vegetables. Toss well to coat and let the sauce thicken for 1-2 minutes.
Add the fresh basil leaves, optional cilantro, lime juice, and crushed red pepper flakes. Toss everything one final time to combine.
Remove the skillet from heat and serve immediately over warm jasmine rice.
Nutrition Facts
Calories |
1131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 23% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2471 mg | 107% | |
| Total Carbohydrate | 207.2 g | 75% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 19.7 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1266 mg | 97% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 3569 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
