Stir-fried vegetables can be the right night meal. deem it – it’s fast, it’s healthy, and (most importantly) it’s gratifyingly delicious. you'll serve vegetarian fry recipes on prime of quinoa for a few further macromolecules in your life, otherwise, you will eat it with a pleasant serving to of healthy rice. I’ve even created it with some cooked curd on prime and it’s continually tasty!
No matter however you select to serve it, creating the stir-fry satisfying comes right down to one easy decision: select your vegetables with wisdom. you may use any seasonal vegetable, this is often true, however, there square measure some crucial centerpiece ingredients that create high-protein vegetarian fry recipes super satisfying.
2 cups broccoli, cut into small florets
1/4 cup red onion, chopped small
3 cloves garlic, minced
2 cups mushrooms, sliced
1/4 teaspoon crushed red pepper (optional)
2 teaspoons fresh ginger, grated
1/4 cup vegetable broth, optional water
1/2 cup carrot, shredded
1/4 cup cashews, optional water chestnuts
2 tablespoons rice wine vinegar
2 tablespoons low-sodium soy sauce
1 tablespoon coconut sugar, optional
1 tablespoon sesame seeds
- In a large skillet on high heat, add the broccoli, onion, garlic, mushrooms, red pepper, ginger, and water. Cook, stirring often until broccoli is soft and onions are translucent. Add broth and more as needed to prevent the vegetables from sticking.
- Stir in the carrot, cashews, vinegar, soy sauce, and coconut sugar. Stir well and simmer for about 2 minutes. Sprinkle with sesame seeds. Serve alone or on top of quinoa or brown rice.
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