Mixed Vegetable Stir Fry
Simple, quick, healthy and delicious mixed vegetable stir fry for a busy weeknight dinner.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 servings
- 1/2 cabbage
- 1 broccoli head
- 3 carrots
- 2 garlic cloves (pressed or minced)
- 1 Tbsp olive oil (for stir frying)
- 1 tsp sesame oil (for flavoring)
- Salt to taste
- Black pepper to taste
Start heating water in a large pot, filled about 2/3 of the way. Add a few drop of oil to the water, this will help the vegetables keep their bright colors.
Meanwhile, prepare the vegetables. Rinse the cabbage and cut into about 1-inch pieces. Peel the carrots and cut into 1/2-inch slices on the diagonal. Rinse the broccoli and cut into bite size florets. Set aside.Note: you can use any vegetables you like here. If you are on a keto diet, substitute carrots for cauliflower or green beans for example.
Once the water is boiling, carefully drop the vegetables in the pot, stir, and turn the heat all the way up to bring the water back to a boil. Let the vegetables blanch for 3 minutes. Transfer the vegetables to a colander and let drain.
Meanwhile, heat a large wok or a skillet with 1 tablespoon of olive oil over medium-high heat. You can use any other oil of choice, such as canola or sunflower oil.
Add minced garlic to the heated oil and saute for 20 seconds to release aroma. Add the vegetables and fry, constantly stirring for about 2 minutes. Season with salt and pepper to taste. Add sesame oil and continue stirring for another 20 seconds or so.
Remove from heat and serve immediately or keep warm until ready to serve.
Calories: 141kcal | Carbohydrates: 21g | Protein: 6g | Fat: 5g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 102mg | Potassium: 819mg | Fiber: 8g | Sugar: 8g | Vitamin A: 8700IU | Vitamin C: 180.3mg | Calcium: 135mg | Iron: 1.8mg