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!
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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.
