Thursday, November 2, 2017


This recipe appeared in the October 2017 issue of Radnor Life & Style Magazine:


Love Chinese food, but not all the salt, MSG, and oil? Below is a recipe that is super tasty and a delicious way to get in a lot of veggies at your meal… and it’s even better as a cold leftover the next day!

Serves ~ 3 (2 cup servings)

1 tbsp avocado oil (or canola/olive)
1 medium onion, sliced
1 cup sliced mushrooms
1 bag Broccoli Slaw and Cabbage Slaw
1 bunch Swiss Chard or Spinach, chopped finely
3 tbsp Trader Joe’s Sesame Soy Ginger Vinaigrette
Water, if needed to keep veggies from burning
Cilantro or red chili flakes, to taste


1. Heat oil in pan

2. Add onion, mushrooms and slaw until they start to sweat.

3. Add greens.

4. Stir all veggies together and gradually add in vinaigrette. Add water ounce for ounce if not enough liquid to keep veggies from burning.

5. Cook until all vegetables are wilted down and liquid is cooked off.

6. Serve with a protein (fish, shrimp, chicken, edamame, tofu) and grain such as farro, barley, or soba (100% buckwheat) noodles. Enjoy!

NOTE: If you don’t get to Trader Joe’s, any stir fry sauce will do.

NUTRITION INFORMATION* (Per 2 cup serving)
110 calories, 5 g fat (1 g Saturated, 3 g MUFA, 1 g PUFA), 15 g carb (3 g fiber), 4 g protein, 220 mg sodium

*Diet analysis results according to Diet Master Pro

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