Ginger-Sesame Stir-Fry

blog.barre3.com

Purple

Ginger-Sesame Sauce

2 garlic cloves, minced

1 (1 ½-inch) knob ginger, freshly grated (about 1 ½ Tbs.)

¼ cup low-sodium tamari or soy sauce

3 Tbs. rice vinegar (or dry white wine)

1 ½ Tbs. honey

1 Tbs. sesame oil

3 Tbs. water

Chicken Veggie Stir-Fry

3 cups cooked brown rice

1 Tbs. sesame oil

1 ½ lbs. skinless, boneless chicken breasts, cut into ½-inch chunks

2 cups mixed mushrooms, such as bella, shiitake, or button

1 bunch scallions, white and light green parts only, finely chopped

1 bunch collard greens, tough stems removed and finely chopped

3 large carrots, peeled and shredded (about 1 cup)

¼ cup lightly toasted white sesame seeds (optional)

¼ cup cilantro, minced (optional)

Directions at blog.barre3.com

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