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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is another gem to add to your vegetarian collection. It is healthy, easy to make, and delicious. Adapted from Cookshelf Vegetarian Tip: Cut all vegetables the same size so they cook evenly. Ingredients:
2 tablespoons peanut oil |
1 onion, chopped |
3 garlic cloves, diced |
1 green bell pepper, diced |
1 red bell pepper, diced |
2 3/4 ounces broccoli florets |
1 zucchini, sliced |
1 carrot, cut into matchsticks |
3 1/2 ounces bean sprouts |
2 teaspoons light brown sugar |
2 tablespoons soy sauce |
1/2 cup vegetable stock |
salt and pepper |
1/2 cup cashews (optional) |
1 tablespoon chili oil (optional) |
Directions:
1. Heat oil in a wok until oil is almost smoking.
2. Add the onion and garlic and stirfry for 30 seconds. Take care not to burn the garlic.
3. Stir in peppers, broccoli, zucchini, and carrots. Stir fry for 3 more minutes.
4. Add bean sprouts, brown sugar, soy sauce and vegetable stock (add chilli sauce and cashews here is desired).
5. Add a dash of salt and pepper and cook an additional 2 minutes. Serve immediately with noodles or rice.
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