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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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