20 Minute Vegetable Stir Fry
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Sizzling into health! This 20-Minute Vegetable Stir Fry is not just a time-saver, but a nutrient-packed powerhouse, especially for women over 50! Serve it over your favorite base – rice, noodles, or quinoa.
Equipment
- Large Wok
Ingredients
- ½ onion sliced
- 8 oz mushrooms sliced
- 1 bell pepper julienned
- 1 cup snap peas
- 1 zucchini julienned
- coconut oil for cooking
- cilantro for garnish
- 1 thinly sliced jalepeno for garnish
- toasted sesame seeds for garnish
- picked red onions (click for recipe) for garnish
- Christine's Quick & Easy Stir Fry Sauce click for recipe
Instructions
- Place a large wok on medium high heat.
- Using one tablespoon of coconut oil at the bottom of the pan, sauté the vegetables in batches with ¼ cup of stir fry sauce for each veggie batch.
- Serve over rice, rice noodles, soba noodles or quinoa. Garnish with pickled red onions, cilantro, thinly sliced jalapeño and sesame seeds.
Video
More About This Recipe
Kitchen Tools You’ll Want
- Large nonstick wok or sauté pan
- Julienne peeler or sharp chef’s knife
- Heatproof silicone spatula for stirring
- Optional: rice cooker or Instant Pot for making the perfect bed of rice or quinoa
Cooking Tips
- Cook in batches! Overcrowding your pan will steam the veggies instead of giving them that golden edge. Sauté a few veggies at a time with just a splash of stir fry sauce for max flavor.
- Use high heat. Stir frying works best when the pan is hot—like almost smoky hot.
- Mix it up. No zucchini? Swap in broccoli. Out of snap peas? Try green beans or shredded cabbage. This recipe is endlessly adaptable.
Nutrition
Serving: 1cupCalories: 120kcalCarbohydrates: 12gProtein: 3gFat: 6gFiber: 4gSugar: 5g
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