VEGGIE STIR FRY – WEEKLY MEAL PREP

This stir fry was inspired by a trip to Trader Joes where I found the most beautiful baby veggies. If you don’t have easy access to Trader Joes use regular sized veggies.

HOW TO MEAL PREP FOR THE WEEK?

Start by making a large pot of veggies to accompany grilled or baked proteins for a complete meal.

I love making a large pot to ensure that we have a side of stir fry veggies at least once per day.

HOW LONG DOES IT TAKE TO MAKE?

Prep takes about 10-15 minutes and the stir fry comes together in less than 10 minutes! Prep all the ingredients prior to cooking since the dish comes together very quickly once you start.

I LIKE MY VEGGIES CRISP TENDER!

Add the veggies in the order you wish to get the results and crispness you desire.

HOW TO WASH VEGGIES:

You can soak the veggies in a solution of water, vinegar and baking soda to remove any chemicals or other undesirables.

DO YOU WANT TO EAT CLEAN? THEN SKIP THE EXTRA INGREDIENTS.

I keep my meals clean during the week, however, soy sauce and or oyster sauce can be added for variation.

Hope this dish inspires you to eat clean and enjoy more veggies. Check out the video for detailed instructions:

WEEKLY VEGGIE STIR FRY

This stir fry was inspired by a trip to Trader Joes where I found the most beautiful baby veggies. If you don’t have easy access to Trader Joes use regular sized veggies. I love making a large pot to ensure that we have a side of stir fry veggies at least once per day.

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Course: Main Course, Salad, Side Dish

Cuisine: American, Caribbean, Trinidadian

Keyword: beef stir fry, chunky veggie stir fry, veggie stir fry

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Servings: 10

Calories: 192kcal

Ingredients

• 4 oz shiitake mushrooms
• 12 oz Cabbage
• 8 oz Broccoli
• 8 oz Zucchini
• 6 oz Baby Corn
• 12 oz Cauliflower
• 1 small cabbage 12 oz
• 1 Onion
• 1 celery stalk
• 6 cloves garlic minced
• 4 scallions chopped
• Salt and black pepper
• 6 tbs Extra virgin olive oil
• 3 tbs sesame oil toasted

Instructions

• Rinse and drain ingredients.
• Cut veggies into desired size. Watch video for step by step prep.
• Heat oil in a large sauté pan over high heat. Add the onion, hot pepper and cook until the edges are brown and the oil is aromatic.
• Stir in mushrooms, 1 tsp minced garlic, and 1 tbs thyme and cook for 4 minutes or until the mushrooms are nicely seared.
• Add onion, carrots and baby corn and cook for 3 minutes, stirring.
• When they are mostly cooked, add in the broccoli, cauliflower, cabbage, zucchini, remainder of the garlic, scallion and cook for another 3-4 minutes or until your desired crispness.

Video

Nutrition

Calories: 192kcal | Carbohydrates: 17g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 45mg | Potassium: 554mg | Fiber: 6g | Sugar: 7g | Vitamin A: 404IU | Vitamin C: 90mg | Calcium: 82mg | Iron: 1mg