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Vegetable Stir Fry Recipe

Easy, Healthy, Delicious
Vegetarian Stir Fry
Or As A Side With An Entree

This Vegetable Stir Fry Recipe uses a minimal amount of vegetable oil, so it is very much a heart-healthy, delicious way to prepare the vegetables.











The recipe is very flexible. You can add more vegetables, or substitute those listed here for some of your own favorites.


I often add red pepper, snow peas, water chestnuts and even cashews to this stir fry and then serve it over Jasmine or Basmati rice for a wonderful and complete meal.

A vegetable stir fry can be used to accompany almost any other foods you'd like. I love to serve these with the recipes for Marinated Sesame Chicken and Asian Roasted Salmon and the Pepper Steak.


Vegetable Stir Fry
Preparation time: 10 minutes. Serves 6.

Cooking Conversion Table

Ingredients:

  • 2 medium carrots
  • 1 medium onion
  • 1 small bunch of broccoli
  • 3 tablespoons extra virgin olive oil or vegetable oil
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon sugar (optional)
  • 1/4 cup chicken or vegetable stock

    Instructions:

  • Cut carrots into thin strips or thin slices on the bias
  • Cut onion in half vertically and then thinly slice
  • Cut broccoli into 2 X 1/2 inch pieces
  • In a 12 inch skillet or wok heat the oil over high heat until hot
  • Add the carrots and broccoli to the skillet and cook (saute) for 2-3 minutes, stirring frequently
  • Add sliced onion, salt, sugar (if using) and the stock
  • Reduce the heat to medium
  • Cover the pan and cook about 4-5 minutes longer, until vegetables are crisp tender


    This vegetable stir fry has approximately 11.30 grams of carbohydrates per serving (assuming 6 servings) for those of you counting carbs.

    Enjoy your vegetable stir fry recipe and the company of those you share it with!

    Donna
    Bookmark Real Restaurant Recipes




     






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