recipe: healthy ginger-broccoli stir fry

continuing on our healthy meal plan.  saturday nights: veggie stir fry night!  i want to start doing it with brown rice but matt says i have to ease him into it slowly...so maybe after a few weeks i can slowly convert over to brown rice *hehe*.  don't get me wrong, i grew up on steaming jasmine rice and love it.  the smell, the perfect, firm texture...but brown rice has so many health benefits!

tonight i made a delicious stir-fry with fresh broccoli, carrots, onions, celery, ginger and chicken.  it turned out a hundred times better than any takeout i've ever had from a crappy Chinese joint that has too much sodium and fat added.  the secret to a perfect stir fry?  make sure you get a good balance in flavor of the sauce (not too salty/sweet/spicy) and the perfect crisp-tender texture of fresh vegetables.  most people who aren't familiar with wok frying or asian food think you can make a stir fry out of frozen vegetables or cooking in a regular pan...don't do it!  it will be soggy and flavorless.  here is my "healthier" than chinese takeout version: