This chunky veggie stir fry is healthy, nutritious and easy to make. I made it a couple of weeks ago for my Mom’s small birthday party and thought you would appreciate a vegan, veggie dish to start off the new year with. Once the veggies are prepped and chopped, the rest is very easy and comes together quickly.
You can serve this as a side this for the family during the week or serve at a backyard bbq or party. My guests have always appreciated this side dish and I am sure yours will too.
I served this chunky veggie stir fry with mashed potatoes and stewed chicken. It tasted amazing and also one of my mom’s favorite combination.
Give it a try and let me know how it turned out and tasted!
You may also love these recipes
Trini Fried Rice
Steamed Salmon in coconut sauce
Perfect Caribbean Roasted Chicken
CHUNKY VEGGIE STIR FRY
Ingredients
- 5 tbs extra virgin olive oil divided
- Ginger Slices
- 1 clove garlic
- Hot pepper sliced, optional
- 4 cups broccoli florets
- 1 carrot sliced diagonally
- 1 small cabbage chopped
- 3 bell peppers various colors, sliced
- 2 celery stalks chopped
- 1 onion sliced
- 1 tbs grated ginger
- 3 tbs minced garlic divided
- Salt to taste
- Black pepper to taste
- 1 tbs butter
- 1 lb mushroom sliced
- 2 tbs thyme leaves
- 2 tbs sesame oil toasted
- 4 scallions chopped
Instructions
- Heat 4 tbs oil in a large skillet or wok. Add sliced ginger, 1 clove of garlic, hot pepper and fry until golden brown.
- Add carrot, broccoli and stir fry for 3 minutes.
- Add cabbage, bell pepper, celery, onion, season with salt, green seasoning, 2 tbs minced garlic and stir fry for 3-5 minutes.
- In a separate pot, add 1 tbs butter and 1 tbs olive oil. When hot add mushrooms, 1 tbs minced garlic, thyme, salt and pepper and cook until all liquid has evaporated. When done cooking add to stir fry.
- Stir in chopped scallions and sesame oil. Taste and add more salt if required.
