Making Dinner Quick and Tasty: Simple Green Stir Fry

by GregP_WN

Kendall Scott, CHHC

One of the misconceptions I sometimes hear regarding eating a healthier diet is that it’s too time consuming. Food that is quick to make can’t be good for you too. And that’s what I always thought too, which is why on the days I was getting home from work at 9 o’clock in the evening, I was picking up a pizza instead of making something health-promoting. 


While getting in the kitchen and cooking can be time-intensive, it doesn’t have to be. If I didn’t have some quick and easy go-to dinners I could whip up, then I’d be back to take out and plenty of processed food, instead of getting cancer-fighting, energy-sustaining, strengthening, uplifting whole foods.
I have a few staple dinners that I throw together on the nights I need something really quick. They also worked really well for my hubby or a friend to make when I needed the help during cancer treatment. They take less than 30 minutes, taste soooo good and support my health and my family’s. I often make extra to reheat the next day for lunch or dinner again. One is a Simple Green Stir Fry. It’s very flavorful, full of veggies and is quick to throw together. I hope you’ll give it a try!

Simple Green Stir Fry 

Prep Time: 10 minutes
Cooking Time: 10 to 15 minutes
Yield: 4-6 servings
1 package brown rice pasta
1 tablespoon olive oil
1 yellow onion, roughly chopped
1 bunch broccoli, chopped
3 small heads baby bok choy, chopped (can use any green cabbage here)
1 large Portobello mushroom, chopped
1 teaspoon dried ground garlic
½ teaspoon dried ground ginger
2 teaspoons tamari (soy sauce)
1 teaspoon sesame seeds

Cook pasta according to package instructions. Meanwhile, heat the oil in a large skillet or pan. Add the onion, stir and cook for 2 minutes. Add the broccoli, stir and cook for 2 minutes. Add the boy choy, mushroom, garlic and ginger. Stir and cook for 2 minutes. Add the tamari and a splash of water, stir, cover and steam for 1 minute. Remove from heat. Drain pasta. Serve sautéed veggies over pasta, topped with sesame seeds.

Our Blog Post today is from one of our WhatNexters, Kendall Scott, CHHC. Health Coach, Co-Founder of and Coauthor of Kicking Cancer in the Kitchen: The Girlfriend’s Cookbook and Guide to Using Real Food to Fight Cancer 

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