Did you think that broc slaw was only for making cold salads? So did I, until I decided to play around a little bit with a bag of organic broc slaw that I picked up from Trader Joes this week. I look around my fridge, which is admittedly a little empty right now, but still came up with some winning ingredients to make this little side dish have an asian flair. You can add some protein (shrimp, scallops or chicken would be my choices) to make this a main dish or a fantastic lunch time treat.
My kids are not huge broc slaw fans, but I shared this with Matt and we both loved it. I actually had it for breakfast and lunch today!
Asian Broc Slaw Stir Fry
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 4 side dish servings or 2 main dish
- One 10 ounce bag of broc slaw
- 1 tbsp. sesame oil
- 2 tbsp. lime juice
- 3 tbsp. coconut aminos
- 2 tbsp. sesame seeds
- 1 can of sliced water chestnuts (you can sub celery or jicama too)
- 3/4 cup cooked, shelled edamame (you can sub peas if you are paleo)
- salt to taste
- Warm the sesame oil in a medium sized frying pan over medium heat.
- Add broc slaw to pan and stir to coat with oil.
- Once slaw starts to soften, add lime juice and coconut aminos and stir well.
- Then add the water chestnuts and the edamame and stir to combine.
- Sprinkle in sesame seeds and salt and continue to cook until slaw has softened but is not soggy.
Serve immediately and eat it with chopsticks!