Stir Fry Veggies

Don't let the ease of making this dish dissuade you, this Stir Fry Veggies recipe is simply delicious! Make as a side dish, or pair it with a protein for a complete meal. This vegan, Whole30 and Paleo-friendly dinner idea will be a hit with everyone.


Prep Time 10 minutes
Yield 2-4
Cuisine Asian
Cook Time 10 minutes
Recipe Type: Dinner
Difficulty: Easy
Total Time 20 minutes
Author: [get-the-author]

Ingredients

Sauce:

Stir Fry Veggies

  • 2 tablespoons avocado oil, divided
  • 2 cups broccoli florets 
  • 1 medium carrot, peeled and sliced thinly into coins
  • Pinch fine sea salt
  • 8 ounces mixed fresh mushrooms, stems removed and thinly sliced
  • 1 red bell peppers, cored, seeded, and cut into 1/2-inch-wide strips
  • 8 ounces snow peas

Directions

  1. Add all sauce ingredients to a small bowl and whisk together. Set aside.
  2. Heat 1 tablespoon oil in large heavy skillet over medium high. Once hot, add broccoli and carrots. When starting to get tender, about 5 minutes, remove from pan and set aside.
  3. Add remaining oil to the pan. Once hot, add mushrooms. Cook until softened and the liquid has started to evaporate, about 5 minutes. If the pan is dry, add a bit more oil,  and then add peppers and snow peas. Cook for 3 minutes until peppers are crisp-tender and snow peas are bright green.
  4. Return the broccoli and carrots to the pan and pour in the sauce. Cook until thickened.
  5. Top with green onions and serve with rice or rice noodles, or a protein-of-choice.

Nutrition

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