Low-Glycemic Broccoli and Egg Stir-Fry

In a small bowl, whisk together the tamari and sesame oil to create the sauce. Set aside.

Heat half of the avocado oil (15 ml) in a large skillet or wok over medium-high heat. Pour in the beaten eggs, scramble quickly until just set (soft curds), and remove them to a clean plate.

Return the skillet to medium-high heat and add the remaining avocado oil. Add the minced ginger, garlic, and the white parts of the green onions, stirring constantly for about 30 seconds until fragrant.

Add the broccoli florets to the skillet and toss well to coat in the aromatics.

Pour in the water, immediately cover the skillet with a lid, and let the broccoli steam for 3 to 4 minutes until bright green and tender-crisp.

Remove the lid, pour the tamari-sesame sauce over the broccoli, and toss for 1 minute until the sauce reduces slightly and coats the vegetables.

Return the scrambled eggs to the skillet, breaking them up gently with a spatula, and toss everything together until heated through.

Garnish with the remaining green onion slices and toasted sesame seeds. Serve immediately.