Stir Fry Veggies (Chinese style)
This Stir Fry Veggies (Chinese style) recipe is a colorful mix of fresh vegetables, cooked in a savory and slightly sweet sauce. It is vegan, gluten-free, and packed with nutrients from the veggies. It is an excellent source of dietary fiber, antioxidants, vitamins, and minerals, making it a perfect dish for those looking for a healthy and tasty meal. However, people with soy or peanut allergies should avoid this dish.
Nutrition Facts
Per serving
Energy
64 kcal
Protein
2 g
Carbs
11 g
Fat
1 g
Fiber
2 g
Ingredients
Red Bell Pepper
0.5 cup, sliced (100g)
Green Bell pepper
0.5 cup, sliced (100g)
Red Onion
0.5 cup, sliced (80g)
Carrot
0.5 cup, sliced (80g)
Broccoli
0.25 cup, chopped (50g)
Button Mushroom
0.5 cup, sliced (100g)
Soy sauce
1 tsp (5g)
Clove Garlic, Chopped
1 tsp (5g)
Olive Oil
1 tsp (5g)
Honey
1 tsp (5g)
Black Pepper
0.5 tsp (1g)
Common salt
0.5 tsp (2.5g)
Rice Flour
1 tsp (5g)
Instructions
Cooking Steps
In a wok or a large skillet, heat the oil over medium-high heat.
Add chopped garlic and sauté for 30 seconds until fragrant.
Add sliced onions, carrots, broccoli florets, and sliced mushrooms. Stir-fry for 3-4 minutes until the vegetables start to soften.
Add sliced bell peppers and continue to stir-fry for another 2-3 minutes.
In a small bowl, mix rice flour, soy sauce, honey, black pepper, and salt. Pour it over the vegetables and mix well.
Stir-fry for another 2-3 minutes until the vegetables are coated in the sauce and the sauce thickens slightly.
Serve hot.