Stir-frys are one of the easiest healthy dishes you can make when you’re pressed for time.
All you have to do is throw a bunch of vegetables, tofu (or another lean protein), a whole grain (like quinoa) and spices into a big pan (or wok), and within 15 minutes you’ll have a fresh and well rounded dinner ready to eat!
This particular stir-fry is especially unique, thanks to its use of fresh fruit (strawberries and pineapple) in the stir-fry, which adds a sweetness that contrasts the spiciness of the dish nicely. The ginger and lemon bring a refreshing element to the recipe, and helps make this dish feel light while still being super satisfying and filling. This recipe is also vegetarian, vegan and gluten-free!
I’m sharing this recipe in honor of Breast Cancer Awareness Month — I’ve teamed up with Pink Ribbon Produce and its produce partners to help raise awareness about increasing fruits and veggies in our diets (the goal is at least 2.5 cups a day) to help lower cancer risk (cruciferous veggies like cauliflower, and greens like spinach are especially great for prevention!) You can read more about why I’m supporting this cause here. I hope you enjoy this recipe!