Stir-fry with broccoli, carrot, and sesame seeds

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, Family-Friendly, <600 Calories, Protein Plus

2 Servings, 440 Calories/Serving

20 Minutes

This classic stir-fry checks all the boxes thanks to our savory house-made sauce and a colorful medley of vegetables cooked to just the right crisp-tender crunch.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

¾ pound organic broccoli
1 organic yellow onion
1 organic carrot
Your choice of protein
2 teaspoons arrowroot powder
Sunbasket stir-fry blend (coconut aminos - toasted sesame oil - garlic - ginger)
1½ teaspoons sesame seeds

Nutrition per serving

Calories 440, Total Fat 18g (23% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 440mg (19% DV), Total Carb. 32g (12% DV), Fiber 8g (29% DV), Total Sugars 12g (Incl. 3g Added Sugars, 6% DV), Protein 39g
Contains: Tree Nuts (coconut), Sesame (sesame)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep and steam the vegetables

Cut the broccoli into 1-inch florets; trim any coarse stems.
Peel the onion and cut in half lengthwise, then thinly slice crosswise.
Scrub or peel the carrot and trim the ends; thinly slice the carrot on the diagonal.

In a wok or large frying pan, bring ¼ cup [½ cup] water to a boil. Add the broccoli, onion, and carrot and cook until the vegetables are just tender, 4 to 5 minutes. Drain the vegetables and transfer to a plate. Wipe the pan dry. While the vegetables are cooking, prepare your protein.

Prep your protein

Steaks, chicken breasts, and pork loin chops: Pat the meat dry with a paper towel; cut into 1-inch strips. Season with salt and pepper.
Shrimp: Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.
Plant-based chicken: Pat dry with a paper towel. Season with salt and pepper.

Coat your protein with the arrowroot powder.

Cook your protein; finish the stir-fry

In the same pan used for the vegetables, warm 2 to 3 teaspoons oil over medium-high heat until hot but not smoking. Add your protein, spread in a single layer, and cook, undisturbed, 3 to 5 minutes for jumbo shrimp and 1 to 2 minutes for all other proteins, then turn and cook until lightly browned, about 1 minute. (If using shrimp, transfer them to a plate.)

Add the steamed vegetables and half the stir-fry blend to the pan and cook, stirring occasionally and adding more stir-fry blend if desired, until your protein is cooked through and the sauce has thickened slightly, 4 to 5 minutes. (If using shrimp, return them to the pan and stir to incorporate.) Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the stir-fry to individual bowls, garnish with the sesame seeds, and serve.

Kids Can!

Scrub the carrot.
Measure the water for steaming the vegetables.
Time the cooking.
Garnish with the sesame seeds.

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