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Vegetable Stir Fry with Broccoli, Carrots, and Cauliflower

Vegetable Stir Fry with Carrots, Broccoli and Cauliflower

Vegetable Stir Fry with Broccoli, Carrots, and Cauliflower
Serves 4
This is probably one of the best veggie stir fry recipes I've found. It has just the right amount of sweetness and crunch. The sesame, broccoli, and shiitake mushrooms just bring it all come together.
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 2 tablespoons extra light olive oil
  2. 1 medium/large red onion
  3. 2 cloves garlic
  4. A sprinkle Himalayan/sea salt
  5. 2 cups broccoli florets
  6. 2 cups cauliflower florets
  7. 1 medium carrot
  8. 5 fresh shiitake mushrooms
  9. 1 large bok choy
  10. 2 tablespoons & 1 teaspoon low sodium soy sauce
  11. 2 tablespoons cornstarch
  12. 1 tablespoon white cooking wine
  13. 1 teaspoon sesame oil
  14. 1 teaspoon rice vinegar (or apple cider vinegar)
  15. 1 teaspoon tahini paste
  16. 1 teaspoon molasses
  17. ⅛ teaspoon ginger powder
  18. A pinch of red pepper flakes
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Instructions
  1. Chop the onion in half, then slice into long, thin strips. Peel and dice the garlic finely. Put the onion and garlic, along with the two tablespoons of extra light olive oil and a sprinkle of salt into the frying pan for now.
  2. Chop the broccoli and cauliflower into small florets (the smaller they are, the easier they are to cook) and measure out about 2 cups. Use a julienne peeler to slice the carrot into long thin strips, or simply slice the carrot in whatever shape you want. De-stem the shiitake mushrooms and slice them in small pieces, and finally, chop the bok choy in half, then in half again, then again. Combine the broccoli, cauliflower, carrots and shiitake mushrooms in a large bowl and keep the bok choy separate by itself.
  3. Turn the frying pan with the onion and garlic to medium high (6 or just under, don’t let the stove turn red). Stir and fry the onions and garlic for about 7 minutes, then add the broccoli, cauliflower, carrot and shiitake mushrooms. Let it cook while you’re stirring for 5 minutes.
  4. Meanwhile in a small bowl, add the soy sauce, cornstarch, cooking wine, sesame oil, rice vinegar, tahini, molasses, ginger powder and red pepper flake together. Stir until everything is mixed evenly.
  5. After 5 minutes of cooking the vegetables, add the bok choy, the sauce mix and stir it around a lot, cooking for a final 8-10 minutes. At this point, you want to be always stirring so the bottom doesn’t burn.
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Adapted from Divine Healthy Food
The Keto Diet Recipe Cafe http://ketodietcafe.com/

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