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Simple Veggie Stir Fry
Ingredients
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1 tablespoon avocado oil
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1 medium onion, sliced vertically
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3 carrots, peeled and sliced diagonally
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1 red bell pepper, seeded and sliced
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3 cups broccoli flowerets
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2 cups snap peas, cut diagonally into 1 inch pieces
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1 cup shiitake mushrooms, stems removed and sliced
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2 cloves garlic, thinly sliced
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2 teaspoons finely chopped fresh ginger root
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3 tablespoons low sodium soy sauce or gluten free tamari sauce
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1 tablespoon rice vinegar
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2 teaspoons honey
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2 teaspoons sesame oil
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1/4 teaspoon red chili flakes or as desired
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1 teaspoon cornstarch, dissolved in 2 tablespoon of cold water
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1 cup diagonally sliced scallions,
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*Meets Cardiac Rehab guidelines.
Preparation
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In a large wok or skillet, heat oil over medium-high heat. Add onions and cook for about two or three minutes. Then at 2-3 minute intervals add the carrots, bell peppers, broccoli, snap peas, and shiitake mushrooms, stirring frequently to promote even cooking
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Add garlic, ginger, soy sauce, vinegar, honey, sesame oil and chili flakes and stir, cooking until vegetables are crisp-tender as desired. Remove skillet from heat and add dissolved cornstarch mixture. Return to heat and cook until slightly thickened and glossy, stirring to coat vegetables with the glaze.
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Top with sliced scallions. Delicious served with a bit of cooked brown rice, quinoa or millet.
Categories
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Dairy Free
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Gluten Free
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Quick and Easy
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Vegetarian