Asian Vegetable Stir-fry

Serves 4 to 6


2 tablespoons sesame oil or olive oil
2 carrots, peeled and cut into matchsticks
1 small red bell pepper – cored, seeded and cut into matchsticks
1 garlic clove, thinly sliced
2 cups of broccoli florets
1 cup of snow peas, trimmed
½ cup chicken stock or water
½ cup sliced white mushrooms
2 tablespoons soy sauce, or to taste
1 teaspoon sesame seeds – optional
Salt and freshly ground pepper

In a large sauté pan heat the oil over medium high heat until just simmering. Reduce the heat to medium and add the carrots, bell pepper and garlic, and sauté for 2-3 minutes.

Add the broccoli and snow peas and sauté for 1 minute longer, or until the snow peas start to soften. Add the stock and the mushrooms, bring to a simmer, and cook for 5 to 6 minutes , or until the broccoli softens.

Add the soy sauce and sesame seeds, if using. Season to taste with salt and pepper and additional soy sauce if necessary.

Serve hot over whole grain rice.

Add sautéed chicken for additional protein.

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