Quick Vegetable Stir Fry

Quick Vegetable Stir Fry
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Category: main, side, lunch, dinner
Cuisine: American, Chinese

Originally posted by me in the MyWholeFoodsLife Facebook group on June 7, 2015.

Originally posted by me on my original food blog (drummingupabettermeal) in July 2015.

10 minutes
172.56 kcal
  • 2 handfuls of Snow peas
  • 3 small purple carrots (sub normal orange ones if you want, I love the heirloom breeds when I can get them)
  • 4 scallions roughly diced greens and all
  • 1 Small package of mung bean sprouts
  • 1/2 cup cooked rice
    For sauce/flavor:
  • 1/3 cup tamari soy sauce GF
  • 1 teaspoon madras curry from savory spice shop
  • 1/2 teaspoon each ginger, granulated garlic, four corners peppercorn and sea salt powder together.
5 minutes
5 minutes
Ready in
10 minutes
    For sauce/flavor:
  1. Hand blend sauce together in bowl
    For Meal:
  1. Chop all veggies roughly except mung bean sprouts, I like mine roughly bite sized. Place in bowl.
  2. Bring 1 tablespoon coconut oil up to high heat.
  3. Dump in bowl of veggies let sauté for 1 min.
  4. Add sauce and keep mixing for 1 minute.
  5. Add cooked rice and turn down to low mix up everything for 2 minutes.
  6. Plate a sprinkle lightly with powdered Szechuan pepper salt
  7. This should make roughly two servings.

Any Veggies will do in this mix. I love a variety and depends on time of year and what is available at local farmers markets.

Nutrition information
Serving Size: 1 bowl
Calories per serving: 172.56 kcal
Fat per serving: 0.73 g
Saturated fat per serving: 0.17 g
Carbs per serving: 33.75 g
Protein per serving: 11.77 g
Fiber per serving: 6.82 g
Sugar per serving: 11.63 g
Sodium per serving: 2757.92 mg
Nutrition label for Quick Vegetable Stir Fry
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