PCOS Vegan Chinese Recipes: Lunch - Vegan Chinese Veggie Stir-Fry - PCOS-Friendly Recipe
Nutrition per Serving
350
Calories
15g
Protein
45g
Carbs
10g
Fat
Grocery list: broccoli, bell pepper, snap peas, mushrooms, garlic, olive oil, low-sodium soy sauce, cornstarch, ginger, brown rice. This recipe has a low GI due to the use of brown rice and fresh vegetables.
Ingredients
- 1 cup of broccoli (91g)
- 1 bell pepper (149g)
- 1 cup of snap peas (98g)
- 1 cup of mushrooms (96g)
- 2 cloves of garlic
- 1 tablespoon of olive oil (14g)
- 2 tablespoons of low-sodium soy sauce (34g)
- 1 tablespoon of cornstarch (8g)
- 1 teaspoon of ginger
- 1 cup of brown rice (195g)
Instructions
- Cook the brown rice according to package instructions.
- Heat the olive oil in a pan over medium heat.
- Add the garlic and ginger, stir until fragrant.
- Add the vegetables and stir-fry for about 5 minutes.
- In a small bowl, mix the soy sauce and cornstarch until smooth.
- Pour the sauce over the vegetables and stir until the vegetables are coated.
- Serve the stir-fry over the brown rice.
This PCOS-friendly vegan stir-fry is not only delicious but also packed with nutrients beneficial for PCOS. The brown rice provides a low GI carbohydrate option, while the colorful vegetables offer a variety of vitamins and minerals. The olive oil used in this recipe is a great source of monounsaturated fats, which can help reduce insulin resistance. This meal is a great way to feel empowered and in control of your PCOS through diet.
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