Stir-Fry Vegetables

There is nothing quicker to make and more satisfying than stir-fried vegetables served over grains of your choice. You can use any vegetables of your choice and throw in meat if you like. This can be a side dish or a main dish. You can add crushed chili flakes to make it as spicy as you would like.

Ingredients
  • 2 cups broccoli florets
     

  • 1 cup sliced carrots
     

  • 1 cup sliced red bell pepper
     

  • ½ cup sliced sugar snap peas
     

  • ¼ cup sliced green onions or scallions
     

  • 2 tablespoon canola oil
     

  • ½ teaspoon finely chopped or crushed fresh ginger
     

  • 1 tablespoon soy sauce  (or GF Liquid Aminos)
     

  • ½ teaspoon sea salt
     

  • ½ teaspoon crushed black pepper
     

  • 1 teaspoon toasted sesame seeds (Optional)
     

  • ¼ teaspoon crushed red chili flakes (Optional)

Cooking Instructions

Makes 2 servings

  1. Cut broccoli into bite size florets. If the broccoli came with the stem, peal the stem with a peeler and cut it into thin strips.
     

  2. Cut carrots into slices. Hold the knife diagonally, to get oblong slices, rather than round slices.
     

  3. Slice bell peppers into square pieces or long slices.
     

  4. Slice Sugar Snap Peas diagonally.
     

  5. Chop green onions (white and green parts) into small diagonal pieces.
     

  6. Preheat Chef Avenue Carbon Steel Skillet on medium heat for 5 minutes.
     

  7. Add oil in the skillet. Turn the heat to high. Add ginger and saute for 10 seconds.
     

  8. Add broccoli and carrots. Saute for 2 minutes on high heat.
     

  9. Add bell peppers, sugar snap peas, soy sauce (GF liquid aminos), salt, and black pepper. Saute for 2 minutes more on high heat. Check if broccoli is tender, yet crunchy. That’s the sign that all vegetables are cooked sufficiently.
     

  10. Reduce the heat to medium. Add green onions and saute for 15 seconds more.
     

  11. Transfer to the serving dish immediately, to stop further cooking in the hot pan. Sprinkle with sesame seeds and crushed chili flakes (if using).

Serving Suggestions

Serve hot with steamed rice, brown rice, quinoa, cauliflower rice, fried rice, or noodles. If you would like, you may add any one of these to the dish at step 9 and saute it along with the vegetables.

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Sugar Snap Peas

Tips
  • Cut the vegetables in similar sized pieces, so that they cook at the same time.
     

  • Since crunchy vegetables like broccoli and carrots take longer to cook, add those to the skillet first. The vegetables like bell peppers and snap peas take less time to cook. Add them later, to make sure that they are not overdone, by the time the crunchy veggies are cooked.
     

  • You can create a meat dish out of this quite easily. Cut the meat into small thin strips, add salt, pepper, a little soy sauce, and some corn flour to coat the pieces of meat. Keep in the refrigerator for an hour. Saute the meat separately in some canola oil. Mix it with the cooked vegetables, before serving.