Vegetable Stir Fry

Vegetable Stir Fry Recipe

By Karolyn Tate Published: May 13, 2016

• Yield: 6-10 servings (10 Servings)
• Prep: 12 mins
• Cook: 13 mins
• Ready In: 25 mins

a quick and very healthy meal prepared in less than 25 minutes

Ingredients

• 2 tbsp olive oil
• 1 medium onion diced
• 3 cloves garlic minced
• 1 tbsp ginger paste
• 1 tbsp cilantro paste
• 2 heaping cups carrots shredded
• 1 cup bell peppers sliced (tri-colored)
• 1 large head broccoli chopped into florets
• 1 and 1/2 cups sugar snap peas
• 2 cups cooked brown rice or quinoa
• 3/4 cup cashews roasted, salted
• 1 cup edamame frozen
• garnish green onions sliced, optional
• 1 8 oz can pinaapple chunks in pineapple juice
• 1/4 cup soy-soy reduced-sodium (sub tamari for gluten-free)
• 1 tbsp rice vinegar seasoned
• 2 tbsp stir fry seasoning gluten free (optional, for thickness)

Instructions

1. Heat olive oil in large skillet or Dutch oven over medium heat
   
2. Once hot, add onion and sauté for 5 minutes
   
3. Meanwhile, place the sauce ingredients in a blender (pineapple chunks with juice, soy soy, rice vinegar, stir fry seasoning); Blend until smooth. Set aside
   
4. Add carrots, bell pepper, broccoli, snap peas and edamame into skillet. Sauté for another 5-7 minutes, or until veggies are tender
   
5. Add garlic, cilantro and ginger to pan and sauté for another 3 minutes.
   
6. Add cashews stirring until heated through
   
7. Pour sauce on top and stir to combine. Season with salt and pepper to taste
   
8. Plate cooked brown rice add stir fry on top. Garnish with chopped green onions and extra cashews if desired
   

• Cuisine: American
• Course: Entrée
• Skill Level: Beginner