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Vegetable Stir Fry Recipe

  • 4servings
  • 60minutes

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Source: www.ifood.tvReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B9, C, E, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Red bell pepper 1

  2. Green bell pepper 1

  3. Yellow bell pepper 1

  4. Orange bell pepper 1

  5. Bean sprouts 1 Bag (1 kg)

  6. Portobello mushroom 1 Large

  7. Carrots 2 , shredded

  8. Shitake mushrooms 12 Cup (8 tbs)

  9. Onion 1 Medium , sliced

  10. Garlic 6 Clove (30 gm) , chopped

  11. Slivered almonds 14 Cup (4 tbs)

  12. Celery 12 Cup (8 tbs) (reserve tops for the stock)

  13. Broccoli 1 Cup (16 tbs)

  14. Cauliflower 1 Cup (16 tbs)

  15. Five spice 1 Tablespoon

  16. Curry powder 1 Teaspoon

  17. Thyme 1 Teaspoon

  18. Freshly ground pepper 1 Teaspoon

  19. Sesame oil 1 Tablespoon

  20. Salt To Taste

Instructions Jump to Ingredients ↑

  1. Directions First bring 2 qts water with celery tops,onion,garlic,thyme,pepper and salt to a boil reduce heat and Let simmer until reduced by half about 30 minutes Add the rest of the ingredients to a large skillet or wok and fry until onions are translucent and veggies are tender about 20 minutes.

  2. add 1 cup of vegetable stock and mix ( serve over rice )

  3. to spice it up you could even add a little wasabe to the veggies while cooking.

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