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.

Ingredients
10 minutes
2
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.
Instructions
Prep
5 minutes
Cook
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.
Notes

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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