If you are following an anti-inflammatory diet and also aware of the number one biggest diet mistake people make, then having a wide variety of delicious greens recipe options at your fingertips is surely a top priority. This all-green Thai-flavored stir fry is definitely one you can add to your greens recipe collection as it is incredibly easy to make and so super good!
Why am I so gung-ho about greens?
Here’s the thing, calorie per calorie, greens are the most nutrient-dense food on the planet. In following a “Clean Cuisine” diet, our two primary goals are; 1) reduce inflammation and 2) optimize nutrition. If you have our book, then you know having a huge serving of greens (such as a green smoothie, the all greens stir-fry below, a large salad, a green soup, etc.) is just something we make a point of doing every single day. I would go so far as to say that adding more greens to your diet is probably one of the absolute most important things you can do to improve your overall health. Luckily, this super green stir fry below is incredibly flavorful, so if you are new to eating more greens it really is a great one to start with.
- 2 tablespoons unrefined sesame oil
- 1 tablespoon freshly grated ginger
- 6 cloves garlic (finely chopped)
- 1 onion (chopped)
- 1 bunch asparagus (cut into 1-inch pieces)
- 1 pound snow peas
- 1 leek (sliced into rounds (note: be sure to thoroughly wash sliced leeks to remove all sand)
- 5 scallions (sliced)
- 2 tablespoons red chili paste (such as Thai Kitchen brand)
- 2 teaspoons water
- 2 tablespoons unpasteurized soy sauce (such as Namu Shoyu)
- 1 cup frozen organic edamame (thawed)
- 4 cups organic baby leaf spinach
- 1 cup cilantro (chopped)
- Crushed red chili flakes (optional)
- Heat the oil in a wok (or very large skillet) over medium-high heat. Once the oil shimmers, add the ginger and garlic; stir-fry for 30 seconds, then add the onion and cook for 4 to 5 minutes, or until onion starts to soften. Add the asparagus, snow peas, leeks and scallions; stir-fry for 2-minutes.
- Add the red chili paste, water and soy sauce; stir-fry 1 to 2 minutes, then add the edamame and spinach; stir-fry for 1-minute, or until spinach wilts. Remove stir fry from heat, sprinkle in the cilantro and crushed red chili flakes (optional.) Serve warm.
P.S. Want to Learn More About How to Adopt an Anti-Inflammatory Diet & Make Anti-Inflammatory Recipes?
Did you know our Clean Cuisine book includes an 8-week anti-inflammatory lifestyle plan along with 100 all new recipes not featured on the blog.